Happy New Year to all! Resolutions abound so I thought we would do a healthy living recipe.
Mexican Chicken Casserole
1 pound boneless skinless chicken breast
1 red bell pepper and yellow pepper, seeded, deribbed
1 medium yellow onion
4 garlic cloves
1 teaspoon ground cumin
1 tablespoon fresh oregano-chopped
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large tomatoes, peeled, seeded
14 oz canned yellow hominy
1 ½ cups cooked pinto beans
1 ½ cups cooked rice
½ cup fresh chopped Cilantro
¼ cup, (2oz) nonfat dairy sour cream
¼ cup water
½ cup low fat cheddar cheese
Juice from 1 lime
Preheat oven to 350 degrees.
Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Cut the chicken into 1 inch pieces. Medium dice red and yellow peppers. Small dice yellow onion. Chop garlic. Medium dice tomatoes.
Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat.
Add the chicken and sauté till golden.
Add the bell peppers, onion, garlic, cumin, chili powder, fresh oregano, salt and pepper, then sauté until the vegetables are al dente. About 5 minutes.
Add the tomatoes and water then simmer for 5 minutes more.
Add the hominy, pinto beans, and rice, stir well.
Remove from heat and add the cilantro, lime juice, and sour cream. Mix well.
Transfer to the prepared baking dish, cover with foil, and bake until bubbly-about 30 minutes
Remove from oven and sprinkle cheddar cheese on top. Put back in oven until cheese melts. Casserole is ready to serve. Divide among 4 plates.
Serves 4/400 calories/4 g fat/1 g saturated fat/39 g protein/55grams carbs/448mg sodium/66mg cholesterol/7g dietary fiber/Calories from fat 9%