Taco Chicken, Greens, & Poblano w/o tortilla, 115
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 fresh poblano chiles3 TBS EVOO3 medium chicken breasts (boneless, skineless, 1.5 poundsSalt1 medium white onion3 garlic cloves4.5 ounces coarsely shopped Swiss chard1 cup of reduce fat chicken broth2 stems of fresh thyme1 eight ounce cup of Fat Free Sour Cream
Makes 8 taco sized servings.
Roast the chiles. Roast the poblanos directly over an open flame or four inches below a broiler, turning regularly, until blistered and blackened all over. Cover with a kitchen towel and when cool rub off the blackened skins and remove seeds and stem. Briefly rinse out any stray seeds.
Brown the chicken breasts in a large skillet with 3 TBS EVOO. Generously sprinkle salt over both sides of the breasts. Cook until medium rare (almost done). Transfer to a plate.
Finish. Add the onion (and more oil if necessary) to the skillet and saute till browned and sweet (8 or 9 minutes). Add garlic and cook one minute. Add the greens, chiles, broth, and thyme. After the greens have wilted, add the chicken and cook until the liquid is nearly gone and the greens are tender. Add the cream and cook another 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CARIKE3.
Roast the chiles. Roast the poblanos directly over an open flame or four inches below a broiler, turning regularly, until blistered and blackened all over. Cover with a kitchen towel and when cool rub off the blackened skins and remove seeds and stem. Briefly rinse out any stray seeds.
Brown the chicken breasts in a large skillet with 3 TBS EVOO. Generously sprinkle salt over both sides of the breasts. Cook until medium rare (almost done). Transfer to a plate.
Finish. Add the onion (and more oil if necessary) to the skillet and saute till browned and sweet (8 or 9 minutes). Add garlic and cook one minute. Add the greens, chiles, broth, and thyme. After the greens have wilted, add the chicken and cook until the liquid is nearly gone and the greens are tender. Add the cream and cook another 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CARIKE3.
Nutritional Info Amount Per Serving
- Calories: 114.6
- Total Fat: 7.4 g
- Cholesterol: 10.3 mg
- Sodium: 218.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.0 g
- Protein: 5.6 g
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