5 Ingredient Meal: Ranch Beans and Chicken

Jan 15

Written By Judy Doherty, MPS, PCII

Ranch Chicken and Beans #5Ingredients

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

This dish is delicious and high in fiber. It is very filling and has a “comfort food” appeal. Chicken thighs are small in size and economical.

Ingredients

1 ancho or mild chili pepper, seeded, and diced
4 chicken thighs, skin and bone removed
1 15-ounce can pinto beans, drained
1 cup low-sodium chicken broth
1 tsp Italian seasoning

Instructions

Spray a nonstick pan with cooking oil spray and heat over medium heat. Saute the diced chili pepper until golden, about 2-3 minutes. Add the chicken and allow it to brown on one side then add the beans, broth, and seasoning. Bring them to a gentle boil then bake them in a 375-degree oven for about 10 minutes or until the chicken is done.
Chef's Tips: You can serve this dish with a salad or steamed vegetables. A half-baked potato makes it a little hearty.

Nutrition Facts

Calories

349.77

Fat

19.79 g

Sat. Fat

5.32 g

Carbs

18.43 g

Fiber

5.25 g

Net carbs

13.18 g

Sugar

1.77 g

Protein

24.67 g

Sodium

390.74 mg

Cholesterol

110.74 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.