Mexican · Lunch
Shredded Chicken Tomato Dip (High-Protein)
Warm shredded chicken breast is folded through a smoky tomato and melted cheese dip, boosted with black beans and Greek yogurt for extra protein. Cumin, smoked paprika and jalapeno bring Mexican-style heat, served with jicama sticks for scooping instead of tortilla chips.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
61.3gProtein
15.2gFat
22.8gCarbs
7.8gSugar
6.9gFiber
864mgSodium
172mgChol
6.9gSat Fat
1350mgPotassium
340mgCalcium
3.6mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic, chop the onion and jalapeno, shred the chicken, and cut the jicama into sticks.
2
Poach
Simmer the chicken breast in water over medium heat for 12 minutes until it reaches 165°F and no longer looks pink.
3
Sauté
Heat the olive oil in a small skillet over medium heat and sauté the onion, garlic and jalapeno for 3 minutes until softened.
4
Simmer
Stir the canned tomatoes, cumin and smoked paprika into the skillet and simmer over medium-low heat for 5 minutes until the sauce thickens.
5
Melt
Reduce heat to low, add the cheese to the skillet, and stir for 2 minutes until fully melted and glossy.
6
Fold
Fold the chicken, beans, Greek yogurt, lime juice and salt into the skillet until warmed through, about 2 minutes.
7
Finish
Stir in half the cilantro and adjust salt to taste.
8
Plate
Spoon the dip into a bowl, scatter remaining cilantro on top, and arrange jicama sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2/3 cup160g black beans
- 1 cup240g canned tomatoes
- 1/2 cup120g plain Greek yogurt
- 2.8 oz80g Monterey Jack cheese
- 2 clove2 clove garlic
- 11 small onion
- 11 jalapeno
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 cup60g jicama, for serving
