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SuperQuick Enchilada-Spiced Chicken Breast
Balanced in 15
Very High Fibre
High Protein
Quick
SuperQuick Enchilada-Spiced Chicken Breast

with Sautéed Veggies and Black Beans

10 min
Difficulty: 1/3
Mexican

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chicken breast • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
High Protein
Dinner-bowls
Quick
New
Latin-american-faves
Dinner-in-15
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Enchilada Spice Blend

Enchilada Spice Blend

8 g

Onion, sliced

Onion, sliced

56 g

Garlic Puree

Garlic Puree

1 tbsp

Cilantro

Cilantro

7 g

Sour Cream

Sour Cream

43 mL

Black Beans

Black Beans

1 unit(s)

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Oil

Oil

1.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep veggies

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Strain and rinse black beans.
  • Core pepper. Cut into 1/2-inch pieces.

2
Prep and cook chicken

  • Pat chicken dry with paper towels. Cut into 1-imch pieces. 
  • To an unlined baking sheet, add chicken, half the Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Broil in the middle of the oven for 10-12 min, until chicken is cooked through.**

3
Cook veggies

  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
  • Add beans, Tex-Mex Paste, remaining Enchilada Spice Blend, garlic puree and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper. 
  • Meanwhiel, roughly chop cilantro. 

4
Finish and serve

  • Divide veggies and beans between bowls. 
  • Top with chicken. 
  • Sprinkle cilantro and feta over top
  • Dollop with sour cream. 

5
Modularity step (under step 2)

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.

Nutrition per serving

650

kcal

Calories

24

g

Fat

7

g

Saturated Fat

54

g

Carbohydrate

7

g

Sugar

14

g

Dietary Fiber

58

g

Protein

145

mg

Cholesterol

1390

mg

Sodium

1

g

Trans Fat

1250

mg

Potassium

200

mg

Calcium

3.5

mg

Iron

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