Cost: $5-10
Serves: 2
I came up with this when I accidentally bought a can of "chili ready" diced tomatoes. I was looking at it in the pantry and thought, "I wonder if 'chili' would be a good chicken topper?".
Ingredients:
- 1 can diced tomatoes - chili ready
- 1 can great northern beans (or any bean you like)
- 3 chicken breasts (I buy big bags of frozen chicken from GFS)
- Cumin, Chili Powder, Cayenne Pepper, Salt
- Shredded cheddar cheese
Thaw chicken (if already thawed, take 5 min off of cook time), rinse and place on baking sheet. Season with cumin, chili powder, cayenne and salt to taste (watch out, cumin can be over-powering). Bake at 350 for 25-30 minutes (or until chicken is no longer pink in the middle when cut).
Empty canned tomatoes into sauce pan (if you can't find "chili ready", then just add cumin, chili powder, cayenne, and salt). Using an immersion blender (my favorite kitchen tool), or any blender, blend tomatoes so that there are few chunks. Add a sprinkle of cumin. Drain, rinse, and add beans. Heat at medium-low heat until chicken is done.
Serve chicken topped with chili and shredded cheese. Toast makes a nice side - we used tomato basil bread from Panera.
Conclusion:
4/5 Beans the Cat!
This was a really tasty dinner that was easy to make. It was filling without making us feel heavy. I didn't make the chilli very spicy, but those who love spice could add red pepper, more cayenne, or even jalapeno/habenero peppers.
Boyfriend says: "Very customizable to your individual taste buds. Good alternative to Chicken Parm and low carb".
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