Mexican · Lunch
Shredded Chicken Tomato Dip (Low-Calorie)
Shredded chicken folded through a lightened tomato base, simmered until thick, spiked with cumin, garlic and chipotle, then finished with Greek yogurt in place of heavy cream or cheese. Served warm with crisp vegetable sticks for scooping, keeping the dip filling but low in calories.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
348Calories
42.1gProtein
12.2gFat
18.9gCarbs
8.6gSugar
4.3gFiber
890mgSodium
98mgChol
3.2gSat Fat
1150mgPotassium
180mgCalcium
2.1mgIron
0.6mcgVitamin B12
42mgVitamin C
low-calorie
gluten-free
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Poach the chicken breast in simmering water over medium heat for 12 minutes until it reaches 165F, then shred with two forks.
2
Sauté
Heat the olive oil over medium heat and sauté the garlic and onion for 2 minutes until softened and translucent.
3
Simmer
Stir in the canned tomatoes, chipotle, cumin, paprika and salt, simmering over medium-low heat for 10 minutes until thickened.
4
Plate
Remove from heat, fold in the shredded chicken, stir in Greek yogurt and lime juice off heat, spoon into a bowl, scatter cilantro, and arrange vegetable sticks around the edge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 240g240g canned crushed tomatoes
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 120g120g plain Greek yogurt
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 420gabout 2 cups mixed raw vegetable sticks (celery, carrot, bell pepper), for serving
