White Bean Chicken Chili Includes recyclable aluminum tray

• portions: 2 servings
• temps actif: 35 minutes
• temps total: 40 minutes

Ingrédients

8 ounce Sous Vide Chopped Chicken

1 unit Cannellini Beans

1 unit Green Salsa

1 tablespoon Fajita Spice Blend

¼ cup Monterey Jack Cheese

1 ½ ounce Blue Corn Tortilla Chips

1 ½ tablespoon Sour Cream

1 unit Oven-Ready Aluminum Trays

Salt

Pepper

Instructions

• Adjust rack to middle position and preheat oven to 450 degrees. • Place chicken in oven-ready tray (for 4 servings, divide evenly between two trays). Using a fork or your hands, break up chicken into small pieces.

• Add salsa, beans and their liquid, Fajita Spice Blend, and a pinch of salt to oven-ready tray; stir until well combined. (For 4 servings, divide evenly between two trays.)

• Bake, uncovered, on middle rack until chili bake is warmed through, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)

• Taste chili bake and season with salt and pepper. • Divide chili bake between bowls; top with sour cream and Monterey Jack. Serve with tortilla chips on the side. TIP: For a fun topping, crush tortilla chips in their bag and sprinkle on top of chili bake.

Nutrition

• Calories: 580 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 5 g
• Cholestérol: 100 mg
• Sodium: 2070 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 6 g
• Protéines: 39 g