White chilli chicken

Cooking Meat White chilli chicken

Add a touch of spice to your Tuesday night with this easy and low-fat chicken dish.

Lables: High fibre High protein Low carb Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat the oil in a deep frypan over medium heat. Cook the onion, chilli and capsicum, stirring, for 2-3 minutes until onion is soft, but not coloured. Add the cumin and cook, stirring, for a few seconds until fragrant.
  2. Stir in the corn, milk and cannellini beans, then reduce the heat to low and simmer for 10 minutes or until mixture thickens slightly. Add the chicken and cook for 2 minutes to heat through. Season and stir in coriander. Serve with the rice, cheese and tortillas.

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1 tbsp olive oil
1 onion, thinly sliced
2 yellow or long red chillies, seeds removed, finely chopped
1 yellow capsicum, thinly sliced
2 tsp ground cumin
420g can creamed corn
2 cups low-fat milk
420g can cannellini beans
2 cups cooked shredded chicken
2 tbsp chopped coriander
Steamed white rice, to serve
Low-fat cheddar cheese, grated, to serve
Flour tortillas, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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