Chickpea Chicken Chili

Chili is so flavorful, and filling; 

add a side of toast, and you have a DELICIOUS meal.

You do have to mindful of what and how much of something you put in to keep it healthy, but with beans, broth, veggies, meat (or more veggies!), and seasonings you can't go wrong. 

 I choose to use chickpeas for the beans because I thought they would be a fun alternative to the normal chili kidney/navy bean, and boy were they.  The flavor and texture was perfect and help create a protein packed and fiber rich meal. 

This recipe is perfect for two people but feel free to double, or trip it to your liking.


Ingredients: 
1 chicken breast
1 can of chickpeas(aka garbanzo beans)
1 cup of natural chicken broth
1/2 onion, chopped
2 oz of diced green chilies (I used half of a 4oz can)
1 tbs olive oil
1 1/4 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper


Directions: 
Heat olive oil in a skillet medium-high heat and cook chicken with onion and garlic powder until chicken is cooked through.
While chicken is cooking, dump the can of drained chickpeas, 1/2 cup chicken broth,  pepper, cumin, and oregano in a food processor (a blender could work, but you may have to scrape down the sides) and blend to a smooth cream.
Heat a small sauce pan with 1/2 cup chicken broth on medium-high. Add creamed chickpea mixture, diced chilies, and onions from chicken pan.
Shred chicken and add to sauce pan.
Simmer for 15 min.

Serve warm with a sprinkle of cheese, a dollop of plain greek yogurt, and/or a sprinkle of parsley flakes.

ENJOY!!!!

Nutritional Information

1 serving

279 cal * 43 carbs * 1g sat fat * 25g Protein * 11g fiber

Greek Yogurt Chicken Parm Bake

Are you ready for this? 

5 min prep dinner!!!! 

 

I know, I know you  I'll give you some time to collect yourself

. . . . . . . . . . . . 

Alright, 

Now, this is an awesome, very healthy, melt-in-your-mouth, chicken dinner that everyone will love. (my husband sure does!)

Apparently the original recipe uses mayo, but I found this amazing recipe from Life of Meg, which substitutes the flubber for greek yogurt!



One can never go wrong with greek yogurt  
(my new food obsession!) 

Seriously. 

Ingredients:

• 4 chicken breasts
• 1 cup plain Greek Yogurt
• 1/2 cup Parmesan cheese, shredded or crumbled
• 1 tsp garlic powder*
• 1/2 tsp salt*
• 1/2 tsp pepper

               * I have just used 1 tsp garlic salt instead of garlic powder and salt before.

Directions: the 5 min part

Preheat Oven 375

Line a baking sheet with foil (TRUST ME, DO THIS and you'll thank me later when your not trying to scrub of cooked cheese on a pan...we've all been there) and spray with cooking spray. ( I used my misto!)

Mix greek yogurt, Parmesan cheese, garlic powder, salt, and pepper in a bowl.

Pat dry chicken and coat in yogurt mixture (both sides). 

Lay on baking sheet. 

Bake for 45-50 min until golden brown spots appear on chicken.

TIP: Around 40-45 min carefully dump juices that have accumulated in the pan--this will help reduce burning

TIP: Turning oven to broil for 1-2 min (AFTER DUMPING JUICES) will help create those savory
brown spots. Be careful to watch everything on BROIL so it doesn't burn.

Pair with some delicious veggies.

ENJOY!!!!

Nutritional Information: the really awesome part

serving 1 baked chicken 

215 cal*3 carbs*4 sat fat*23g protein*2 g fiber