Southwestern Chicken Bread Boats

• Meat

  • 2 cups Chicken meat, cooked

• Produce

  • 1/2 cup Black beans, cooked
  • 1/2 cup Corn
  • 3 Garlic cloves
  • 1 can Hunt's diced tomatoes
  • 1 Parsley or cilantro, fresh
  • 1 Yellow onion

• Baking & Spices

  • 1/2 tbsp Chili powder
  • 1/2 tsp Paprika
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 large 12 to 14 inches long loaf French bread

• Dairy

  • 1 1/2 cups Mexican-blend cheese
  • 1 Sour cream, light

Found on diethood.com

Description

Ingredients

• 1 large (about 12 to 14 inches long) loaf French Bread, cut into three equal pieces
• cooking spray
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 can (14.5-ounces) Hunt’s® Diced Tomatoes
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• salt and fresh ground pepper, to taste
• 2 cups cooked cubed or shredded chicken meat
• 1/2 cup corn kernels (if using canned, please rinse well and drain)
• 1/2 cup cooked black beans (if using canned, please rinse well and drain)
• 1-1/2 cups shredded mexican-blend cheese
• fresh chopped parsley or cilantro, for garnish
• light sour cream, for serving (optional)

Directions

• Preheat oven to 400F.
• Line a baking pan with foil and lightly grease with cooking spray; set aside.
• Using a serrated knife, cut a wedge into the top of each loaf, cutting to about 1 inch from each side.
• Using your fingers, carefully remove the cut wedge inside of each loaf.
• Transfer bread boats to prepared baking pan, spray the inside of the boats with cooking spray and bake for 5 to 7 minutes, or until lightly crusted inside. (You can skip this part, but when theyre completely done, the bottom will be soggy)
• Remove from oven and set aside.
• Heat olive oil in a large nonstick skillet; add onions and cook for 2 minutes or until tender.
• Add garlic and continue to cook for 30 seconds, or until fragrant.
• Stir in the diced tomatoes; season with chili powder, cumin, paprika, salt and pepper.
• Bring to a boil; reduce heat to a simmer and continue to cook for 5 minutes, stirring occasionally.
• Stir in chicken, corn, and black beans; continue to cook for 3 minutes, or until heated through.
• Taste for seasonings and adjust accordingly.
• Spoon chicken mixture into prepared bread boats.
• Bake for 8 minutes.
• Remove from oven and sprinkle tops with cheese; bake for an additional 2 to 3 minutes, or until cheese has melted.
• Remove from oven and let stand few minutes.
• Using a serrated knife, carefully cut each bread boat into 4 wedges.
• Sprinkle with chopped parsley or cilantro.
• Serve.
• Optionally, serve with a side of light sour cream.

Nutrition