Print
make it in:
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
Serves 4 | Prep Time: 0 Min | Cook Time: 20 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 200 | ||
| % Daily Value* | ||
| Total Fat 2.5g | 4% | |
| Saturated Fat 0.5g | 3% | |
| Cholesterol 50mg | 17% | |
| Sodium 970mg | 0% | |
| Total Carbs 24g | 8% | |
|---|---|---|
| Dietary Fiber 9g | 36% | |
| Sugars 4g | ||
| Protein 22g | ||
| Vitamin A % | ||
| Vitamin C % | ||
| Calcium % | ||
| Iron % | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Quick Grilled Chicken Chili
| 1 pkg. | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.) |
| 1 can | (15-1/4 ounces) red kidney beans, rinsed and drained |
| 1 can | (14-1/2 ounces) diced tomatoes |
| 1/2 cup | water |
| 1 teaspoon | chili powder |
| Cornbread (optional) |
In medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
Reduce heat to medium, cover and cook, stirring occasionally, 10 minutes.
Uncover and cook an additional 3 minutes. Serve, if desired, with cornbread.
PERDUE.COM®
