Chicken-Chorizo Stew
Ranch-Avocado Spinach Salad
- ½ onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- ½ lb boneless, skinless chicken breasts
- ¼ lb ground chorizo sausage, casings removed
- 1 (14.5-oz) can fire roasted diced tomatoes
- 1 cup less sodium chicken broth
- 1 Tbsp tomato paste
- Place onion, bell pepper, and garlic in a 3- or 4-quart slow cooker.
- Place chicken over vegetables. Crumble sausage over chicken. Add tomatoes and broth.
- Cover and cook on LOW 6 hours or until chicken is tender. Shred chicken with 2 forks in cooker. Stir in tomato paste until blended.
- ½ (5-oz) pkg baby spinach
- 3 Tbsp Ranch dressing
- 1 avocado, diced
- Place spinach in a medium bowl. Drizzle with dressing, and top with avocado.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
13 |
15 |
28 |
| Sat. Fat (g) |
4 |
2 |
6 |
| Protein (g) |
28 |
2 |
30 |
| Carb (g) |
13 |
8 |
21 |
| Fiber (g) |
3 |
5 |
8 |
| T. Sugs (g) |
7 |
1 |
8 |
| A. Sugs (g) |
0 |
0 |
0 |
