Spicy Chicken Chili
Low Fat Recipe
Lunch or dinner is just minutes away with this lightning-fast Spicy Chicken Chili version of traditional chili with beans.
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 14-1/2-oz. can salsa style chunky tomatoes, undrained
1 15-oz. can spicy chili beans in sauce
1/2 cup shredded Cheddar cheese
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet three to five minutes, stirring frequently, until light brown.
Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered eight to ten minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.
To ensure that your chicken chili is the best quality for a low fat meal, make sure that you get some good local, or at least organic chicken. Natural is the best way to go.
This recipe has about half the fat and 70 calories fewer per serving than regular chili con carne.
Recipe makes 4 servings
Serving size: 1-1/4-cup
Calories: 295; Calories from Fat: 80; Fat: 9g; Saturated Fat: 4g; Cholesterol: 90mg; Sodium: 1370mg; Carbohydrate: 23g; Fiber: 5g; Protein: 37g Potassium: 820mg;
Diet Exchanges: 1 Starch; 4 Very Lean Meat; 2 Vegetable; 1-1/2 Fat
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