LOW Carb: T's Hearty & Healthy Chicken Casserole
Ok, so you are "really hungry" and keep thinking that you're eating too much after wls.....well you aren't alone... what you need is something hearty, lots of fiber, lots of protein, easy, and healthy that carries a good portion. This is the answer....low carb, tasty, and simple to make. I make this about once per month. I hope you like it as much as I and my guests do....
T.
T’s Hearty & Healthy Chicken Casserole
Ingredients:
4 boneless chicken breasts
2 ounces olive oil
1 medium shallot, chopped fine
3 cloves garlic, minced
1 can (4 ounces) green chilies, chopped
1 can (14 ounces) plum tomatoes,
drained and chopped
1 tablespoon red wine vinegar
4 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Salt to taste
1 can black beans, drained and rinsed
4 ounces shredded Monterey Jack cheese
4 ounces shredded cheddar cheese
Preparation:
In large skillet, sauté chicken breasts in 1 ounce of the olive oil for 2 minutes each side; remove. Add remaining olive oil to skillet and sauté onions, garlic and green chilies. Cook, stirring occasionally until tender, about 5 minutes.
Stir in tomatoes, red wine vinegar and all the seasonings. Cover and simmer about 5 minutes. Add black beans and cook 5 minutes more.
Layer chicken breasts in a medium casserole dish. Top with black bean mixture and sprinkle with cheeses. Cover with aluminum foil and bake in a preheated 350°F oven for 30 minutes.
Chicken chunks may be substituted for boneless chicken breasts.
Serves 4 people, around 9 carbs per serving, and the only fat comes from the cheese….so eat this and feel great knowing it’s low carb and wonderful.