NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Great northern beans

0.25 cup Black beans

0.25 cup Corn kernels

1 cup Chicken broth

0.25 cup White onion

1 clove Garlic

0.25 cup Diced green chiles

1 tsp Avocado oil

0.5 tsp Cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

0.13 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat avocado oil in a medium pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 2

  Place the chicken breast in the pot and season with cumin, oregano, sea salt, and black pepper, searing for 2 minutes on each side.

• 3

  Pour in the chicken broth and diced green chiles, then bring to a gentle simmer for 12 to 15 minutes until the chicken is cooked through.

• 4

  While the chili simmers, toast the corn kernels in a dry skillet over high heat for 3 minutes until they are charred and smoky.

• 5

  Remove the chicken from the pot, shred it using two forks on a cutting board, and return the meat to the broth.

• 6

  Stir in the great northern beans, black beans, and roasted corn, heating through for an additional 5 minutes to meld the flavors.

• 7

  Ladle the chili into a bowl and garnish with a dollop of Greek yogurt, sliced avocado, and chopped fresh cilantro.