Taco Chicken, Greens, & Poblano w/o tortilla, 115
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Taco Chicken, Greens, & Poblano w/o tortilla, 115 calories by ingredient
Introduction
Makes 4 cups and serves 8 to 10 soft taco filling with small corn tortilla. This is a Chef Rick Bayless recipe. it is 213 calories for each taco, but 285 calories for a fajita size tortilla. I used a leaf of Romano lettuce instead of tortilla and did not include the calories of the tortilla in the calories. Makes 4 cups and serves 8 to 10 soft taco filling with small corn tortilla. This is a Chef Rick Bayless recipe. it is 213 calories for each taco, but 285 calories for a fajita size tortilla. I used a leaf of Romano lettuce instead of tortilla and did not include the calories of the tortilla in the calories.Number of Servings: 6
Ingredients
-
2 fresh poblano chiles
3 TBS EVOO
3 medium chicken breasts (boneless, skineless, 1.5 pounds
Salt
1 medium white onion
3 garlic cloves
4.5 ounces coarsely shopped Swiss chard
1 cup of reduce fat chicken broth
2 stems of fresh thyme
1 eight ounce cup of Fat Free Sour Cream
Directions
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.