Not only is chicken a great source of protein, but it’s also high in phosphorus which we require to keep our bones strong and teeth healthy. It’s incredibly versatile, it works great with pasta, in stir-fried, soups or curries, or simply grilled with a lovely, seasonal salad.
Women Fitness brings to you 5 such chicken recipes that are not only healthy but delicious too.
Tex-Mex Pulled Chicken Sandwich
Ingredients :
- 1 cup no salt added tomato sauce
- 1 Tbsp. no salt added tomato paste
- 1 Tbsp. Worcestershire sauce
- 3/4 cup finely chopped onion
- 3 garlic cloves, finely chopped
- 1-2 canned chipotle peppers, finely chopped
- 1 Tbsp. adobo sauce from canned chipotle pepper
- 2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 lbs. skinless and boneless chicken thighs, fat trimmed
- 2 poblano peppers, halved and seeded
- 1 large onion, halved and cut crosswise into 1/2-inch slices
- 6 whole-wheat hamburger buns, split
Serves: 6 servings
Instructions :
- In 6- or 8-quart slow cooker, combine tomato sauce, paste, Worcestershire sauce, chopped onion, garlic, chipotle pepper, adobo sauce, cumin, salt and pepper, spreading mixture to cover bottom of cooker.
- Arrange chicken pieces on top of sauce in cooker. Cover and cook on low for 2 hours. Meanwhile, preheat oven to 450 degrees F.
- Line baking sheet with foil. Arrange poblano halves skin-side up on baking sheet. Bake until skin is blistered, 10 to 13 minutes. Wrap peppers in foil and set aside for 5 minutes. With your fingers, pull off skin. Cut peppers lengthwise into 1/2-inch strips. Scrub your hands thoroughly.
- After chicken has cooked for 2 hours, add poblanos and sliced onion to slow cooker, distributing them over chicken. Cover and continue cooking until chicken shreds when picked at with fork, about an additional 4 hours.
- Remove chicken to plate. One piece at a time, using 2 forks, shred chicken pieces by pulling them apart. Return chicken to slow cooker and mix with sauce, stirring vigorously.
- To serve, toast buns. For each sandwich, place bottom half of bun on sandwich plate, top with one-sixth of pulled chicken and cover with bun top. Serve accompanied by coleslaw and pickle spears.
Nutritive Information :
- Calories: 364 Kcal
- Fat: 8g
- Protein:38g
- Fiber: 5g.
