3-Ingredient Brown Sugar and Mustard Chicken Breasts
|Serving Per Recipe: 6 to 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1.5g||8%|
|Total Carbs 32g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A 10%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp.olive oil
1/8 tsp.black pepper
1 containerplain Greek yogurt (7 ounces)
4 tsp.southwestern seasoning spice blend
1 cupcanned black beans, drained and rinsed
1 cupfresh corn, blanched and drained
1 cuptomatoes, diced
1/2 cupred, yellow or orange bell peppers, diced
1/4 cuppepperoncini peppers, chopped (about 3 peppers)
4 scallions, chopped
1 lime, juiced (if desired)
2 tbsp.fresh cilantro, chopped for garnish
8 ouncestortilla dipping chips or pita chips
Heat lightly greased grill or grill pan to medium-high heat. Brush the chicken with olive oil and season with salt and pepper. Grill breasts 7 to 8 minutes on each side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let cool 5 to 10 minutes, then shred into bite-sized pieces.
In medium bowl, mix yogurt and spices.
TIP: You can make your own Southwestern seasoning blend by combining 1 1/2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder and 1/2 tsp. cumin.
Combine yogurt mixture with the chicken shreds, black beans, corn, tomatoes, bell peppers, pepperoncini, and scallions. Squeeze lime juice over, if desired, and toss well to combine. Set aside 30 minutes to allow flavors to develop.
To serve, transfer dip to serving bowl and garnish with chopped cilantro. Place bowl on a platter and surround with tortilla or pita chips. Or serve as appetizer by filling individual tortilla cups with chicken dip and garnishing with cilantro leaf.
Southwestern Yogurt Chicken DipAdd Your Comment