Chicken-Chorizo Stew
Ranch Spinach Salad with Avocado
Ingredients
- ½ onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- ½ lb ground chorizo sausage, casings removed
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 1 Tbsp tomato paste
Instructions
- Place onion, bell pepper, and garlic in a 4- to 6-quart slow cooker.
- Place chicken over vegetables. Crumble sausage over chicken. Add tomatoes and broth.
- Cover and cook on LOW 6 to 8 hours. Shred chicken with 2 forks in cooker. Stir in tomato paste until blended.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- ⅓ cup Ranch dressing
- 1 avocado, diced
Side Dish Instructions
- Place spinach in a large bowl. Drizzle with dressing, and top with avocado.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
125
|
478
|
| Fat (g) | 23 | 12 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 714 | 135 | 849 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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