Ingredients for Fiesta Chicken With Chili
- Diced Tomatoes With Green Chilies
- Green Pepper
- 1 teaspoon garlic salt
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 (15 ounce) can vegetarian ground beef
- 1/2 cup tomato juice
- 1/4 cup water
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How to Make Fiesta Chicken With Chili
- Preheat oven to 375°F (190°C).
- In a non-metal bowl (ceramic, glass, or plastic), combine: 1 (28 ounce) can diced tomatoes, undrained, 1 (4 ounce) can diced green chiles, 1/2 cup chopped green bell pepper, 1 teaspoon garlic salt, and 2 tablespoons olive oil. Mix well.
- Cut 2 boneless, skinless chicken breasts in half horizontally (optional).
- Lightly spray a non-stick baking dish with olive oil.
- Place chicken breasts in the prepared dish.
- Spoon half of the vegetable mixture evenly over the chicken, ensuring the edges of the chicken are slightly visible. Mix the vegetables before each spoonful to prevent oil separation.
- Pour any remaining tomato juice from the vegetable mixture into the bottom of the baking dish.
- Avoid getting tomato on the sides of the baking pan for easier cleanup.
- Cover the baking dish and bake for 25-30 minutes.
- While the chicken is baking, prepare the chili: In a saucepan, combine the remaining vegetable mixture, 1 (15 ounce) can vegetarian ground beef, 1/2 cup tomato juice, and 1/4 cup water.
- Simmer the chili on low heat for 10 minutes before the chicken is finished baking.
- Serve the baked chicken topped with the chili. Optional: Garnish with your favorite toppings like shredded cheese, avocado, or sour cream (if not following a strict low-carb diet).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
12g
Carbs
9g
