SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
30 MINUTES OR LESS, ONE-POT
This stovetop shredded chicken is a hearty one-pot meal complemented by sweet onions, savory white beans, and a mild spicy kick from the barbeque seasoning. It is finished with the citrus-y flair of lime juice that balances and brings the whole dish together. Add this to a whole wheat soft-shell taco with shredded lettuce on top, or replace the tempeh crumble for this dish in the
Tempeh Taco Salad with Chile-Lime Glaze
.
2 (4-ounce) chicken breasts
2 tablespoons lime juice
2 garlic cloves, minced
1 cup cannellini beans drained and rinsed
1
.
In a medium pot, cook the chicken breasts and veggie broth over medium heat for 10 minutes, until the chicken is cooked through and is easily shredded.
2
.
In the pot, carefully shred the chicken with two forks and then add the lime juice, garlic, beans, and barbeque seasoning. Stir well and cover for another 5 minutes until all the flavors are blended together, and the beans and onions have softened. Serve on top of a salad, lettuce cup, or whole wheat soft taco shell. Alternatively, the chicken may be stored in an airtight container in the refrigerator for up to 3 days.
SUBSTITUTION TIP:
Swap the low-sodium veggie broth for low-sodium chicken bone broth to give the chicken a more savory, meaty, and rich flavor. Chicken bone broth also adds a boost of calcium and magnesium, which are beneficial to your heart health.
Per serving:
Calories: 301, Total fat: 6g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 193mg, Potassium: 287mg, Magnesium: 15mg, Carbohydrates: 25g, Sugars: 3g, Fiber: 8g, Protein: 34g, Added sugar: 0g, Vitamin K: 3mcg