Erv Kosch's Note:
This is a quick and simple recipe I came up with. We were in process of changing our kitchen over to a low carb kitchen so decided to pull this dish together. Some people add a 1/4 tbsp. of chili power to the chili. Others have added 1 tbsp of taco seasoning to the vegetable sauce to begin with. To make this recipe truly low carb substitute in vegetarian 'ground beef' for the red kidney beans.
My Private Note
Units: US | Metric
- 1Preheat the oven to 375 degrees F.
- 2Mix the Diced Tomatoes with Chiles, Green Peppers, Garlic Salt, and Olive Oil in a ceramic, glass, or plastic bowl.
- 3If possible, do not use a metal bowl, especially copper.
- 4Metal may react with the tomato and diminish the overall taste.
- 5Cut the chicken breasts in half if desired.
- 6Spray your non-metal cooking pan with an Olive Oil Spray and lay the chicken in the pan.
- 7Spoon the vegetable mixture onto the chicken with just the edges of the chicken showing.
- 8Mix the vegetables every time you spoon the mixture onto the chicken so the oil does not separate.
- 9You should use about half the of the vegetable mixtures.
- 10Pour as much of the juice of the vegetable mixture into the empty areas in your cooking dish as you can.
- 11For clean up its best not get any of the tomatoes your pan.
- 12Cover and place the dish with the chicken in the oven for 25-30 minutes.
- 13Place the rest of the vegetable mixture and the Kidney Beans, Tomato Juice, and Water into a sauce pan.
- 14Heat the chili mixture on low about 10 minutes before the chicken is done.
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Nutritional Facts for Fiesta Chicken With Chili
Serving Size: 1 (364 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.7
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 2.4 g
- Cholesterol 46.4 mg
- Sodium 578.3 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 7.9 g
- Sugars 2.1 g
- Protein 25.1 g