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One Pan Sour Cream Chicken Enchilada Skillet
Makes 6 servings
INGREDIENTS
6 t butter
2 T almond flour
2 c low carb chicken broth
½ T salt
1/8 T chipotle seasoning
½ T oregano
½ c green chiles
30 black olives; sliced
20 oz boneless skinless chicken breasts
½ c and 2 T sour cream
½ c plain low fat greek yogurt
1 2/3 c reduced fat Colby jack cheese
DIRECTIONS
In a large skillet, heat butter over medium heat until melted. Stir in almond flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
Stir chipotle seasoning, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
Serve over oven roasted peppers and zucchini to make a complete lean & green meal!
Per serving: 1 Leaner; 1/6 Green; 1 Heathy Fat; 3 Condiments; 1 Optional Snack
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