Modified from a recipe developed by Katlyn Hutchings, MS, RD
§ Ingredients
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2 – 4 boneless chicken breasts.
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Two (2) 14.5 oz. cans of diced tomatoes. (Consider using flavored and low-sodium varieties.)
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One (1) can of black beans, drained and rinsed.
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One (1) can of small red beans, drained and rinsed.
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2 – 3 tablespoons chili powder, according to personal preference.
§ Method
Combine all ingredients in a crock pot. Cook on low for 6 – 8 hours. Once cooked the chicken is easily shredded with a fork.
§ Notes from Joan
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A great protein and fiber source, serve with a side salad or other cooked veggies.
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Excellent over a bed of romaine as a variation on a taco salad.
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Serve over cooked spaghetti squash, quinoa, or brown rice.
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Top with avocado slices and ripe olives as an excellent source of healthy fat.
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Yields four or more servings. May store left overs in refrigerator 2 – 3 days.
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