Chili Chicken

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So I’m back in the kitchen after a little break. Decided to whip together this easy and healthy chili chicken for dinner tonight.

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Herbs, spices and cooking oil

Ingredients: Serves 2

2 Chicken Fillets Sliced

1 Tin of Chopped Tomatoes

1 Tin of Red Kidney Beans

25g Chopped Red Bell Pepper

1 Chopped Small Sweet Pepper

1/4 Onion Diced

3 Cloves of Garlic Finely Sliced

1 TBSP Crushed Chili Flakes

1TSP Hot Paprika

1TSP Coriander

Coconut Oil Cooking Spray

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Sliced Garlic, Diced Onion, Chopped Red Bell Pepper and Sliced Sweet Pepper

Directions:

Spray oil in a pan and turn heat on high. Add onions, garlic, crushed chilis, hot paprika and coriander. Cook until onions are soft.

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Sliced Chicken Fillets

Add in you tin of chopped tomatoes and sliced chicken fillets into the pan. Add peppers and mix well.

Place lid on top of your pan and lower heat to a medium heat setting.

Let chicken simmer for 35-40 mins. Keep an eye on it. Don’t worry if it starts to dry out, add a dash of water.

Add in your kidney beans after the chicken has been simmering for 30 minutes, just to heat them up.

Serve and enjoy.

Nutritional Information (Per Serving)

282 Calories

36.5g Protein

27.5g Carbohydrates

8g Fibre

2g Fat

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Serving Suggestion: Serve on a bed of rice and lettuce and top with low fat Greek yogurt. 
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