6 servings 1 Better Balance Bite/Blue Point
Calories 200 Fat 4g Sat. Fat 0.3g Protein 29.2g Carbs 19.2g Fiber 3.2g Sugars 5.9g
Ingredients
· Cooking spray
· 3 Tbsp brown sugar replacement
· 3 Tbsp unsweetened cocoa powder
· 2 Tbsp powdered peanut butter
· 1 Tbsp chili powder
· 1 tsp cumin
· 1 tsp salt
· 1 tsp pepper
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp ground cinnamon
· 1/4 tsp ground cloves
· 1/4 cup chicken broth or water
· 1 (10 oz.) can enchilada sauce
· 1 small onion diced, about 1/2 cup
· 1 1/2 lbs. chicken breast
· 1 (15 oz) can of corn, drained OR 1 1/2 cups frozen corn, thawed (see notes)
Instructions
1. Coat the crockpot with cooking spray or use a liner.
2. In a medium bowl or 4-cup measure, whisk together the sugar replacement, cocoa powder, powdered peanut butter, chili powder, cumin, garlic powder, onion powder, cinnamon, salt, pepper, and cloves. Once well combined, whisk in the chicken broth and enchilada sauce.
3. Sprinkle the diced onion over the bottom of the crockpot, then lay the chicken breasts on top. Pour the mole sauce over the chicken. Cook on Low for about 4 hours or until the chicken is cooked-through and tender. (see notes)
4. Remove the chicken from the crockpot and add the corn. Shred (or dice) the chicken and return to the crockpot. Turn the heat to High and cook 15 minutes more. Season to taste.
5. Serve over rice, as a sandwich, in a taco or burrito, or any way you’d prefer.
Notes
· Corn is added to incorporate veggies into this dish. You can omit them or change them for another veggie. A lot of the carbs, fiber, and sugars in this dish come from the corn.
· In a hurry? Boost the crockpot to High and cook about 2 hours.
· Feel free to add toppings, such as diced tomato, scallions, diced onion, avocado, plain nonfat Greek yogurt, fat-free sour cream, etc.
· Refrigerate leftovers for up to 4 days or freeze for up to 4 months.
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