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

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com