Shredded Chicken Chili with Avocado and Orange Bell Peppers (2 Servings)
A pretty delicious recipe; fairly quick and easy to make. The avocado’s texture ultimately provides a nice alternative to sour cream. It boasts a large profile of healthy, monounsaturated fats, a potassium content that rivals bananas, and one heck of a lot of dietary fiber. Does Sour Cream have any of that?
* Indicates Organic ingredients. We like knowing our food is free from pesticides, chemicals, and hormones. You should too! Buying local organic produce and groceries gets you an A+ in healthy eating and living sustainability.
1 Whole Chicken Breast*
1 Diced Avocado* (A great way to dice - cut the avocado in half, remove the pit, and slice 4 or 5 times width wise and another 4 or 5 times lengthwise. Then, grab a spoon and scoop out the diced pieces!)
1 Chopped Orange Bell Pepper*
1/2 Cup Diced White Onion*
1 Tablespoon Chopped Garlic
1 Tablespoon Olive Oil*
1 Can Amy’s Organic Chili - Medium*
6-8 Xocihitl Blue Corn Chips*
1/2 Cup Shredded Organic Valley Vermont Sharp Cheddar Cheese (I like to shred this from the block.)
1. Bring a pot of water to a boil. You can season the water with olive oil, seasoned salt, or any other spices you think appropriate - we’ll be poaching our chicken in it. Place the chicken breast in the pot and cover at medium heat for 20 minutes.
2. A few minutes after the chicken starts cooking, heat the olive oil in a saute pan. When it’s hot, throw in the garlic, onion, and bell peppers. Let these saute for a few minutes, tossing occasionally. Make sure the vegetables are coated evenly with oil so they also cook evenly.
3. Get another pot on with the can of Amy’s Chili. Heat it over medium heat, stirring occasionally.
4. While keeping an eye on your saute, drain the chicken at 20 minutes and place on a cutting board. Using two forks, pull the chicken apart (effectively shredding it). Toss the shredded chicken in with the chili.
5. If the veggies look like they have a nice golden color to them, toss them in the chili as well. Stir it up, and reduce it to low for a minute or two. Don’t overcook your chili though!
6. Serve the chili in a bowl, and line the outside with corn chips. Top with cheese and diced avocado. Enjoy.
So, there you have it. A protein powerhouse of a meal with a lot of flavor. Here’s the nutrition info per serving I’ve come up with, taking mostly the avocado, chicken, pepper, chili, and chips into account:
Fat: 27g (Remember, a lot of it is healthy, monounsaturated fats! These are the kinds of fats youneed in your diet… in moderation of course!)
Fiber: At least 10g from the Avocado alone. I’m too lazy to run back downstairs, pull the can out of garbage, check it, google 8 other things… etc etc. But I promise you’re getting a good deal of fiber.
This is a really great meal on intense workout days since it’s got a lot of protein for muscle recovery… but it’s also a really great rainy day food. Very comforting, very good.