Southwestern Braised Chicken Breast with Red Beans

Southwestern Braised Chicken Breast with Red Beans

Health Rating
Prep Cook Ready in Servings
10 min 2 h 2 h 10 min 4


511 gm Chicken breast, boneless, skinless
3 cup Chicken broth (stock)
2 tsp Chili powder
1 tsp Cumin (ground)
1 cup Diced tomatoes, canned
2 whole lime(s) Lime juice (fresh)
2 cup Red kidney beans, raw
1 tbsp Salt
2 tbsp Turkey fat
1 medium Yellow onion (diced)


Brown your onions in 1 Tbsp. of the turkey fat. Then add the tomatoes. Cook these down, then add the spices. Once the mixture is cooked down, pour it into a blender and puree the ingredients.

Next, brown your chicken breasts with the other Tbsp. of fat. Brown each side of the breasts, then re-add your mixture to the pot. Add 2 Tbsp. of lime juice to the mixture and slow cook for 3 to 4 hours.

While this is going on, add your beans, lime juice, and chicken broth to a pot. Cook the beans over 3 to 4 hours, they are ready once you can easily press down on the beans. Note, if you are using canned beans, you only need to cook them for 45 minutes to an hour.

Plate with some cheddar cheese and sour cream.


Nutrition Facts

Per Portion

Calories 559
Calories from fat 91
Calories from saturated fat 23.8
Total Fat 10.1 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 3.6 g
Cholesterol 79 mg
Sodium 2442 mg
Potassium 1861 mg
Total Carbohydrate 65 g
Dietary Fiber 15.6 g
Sugars 3.3 g
Protein 52 g

Dietary servings

Per Portion

Meat 1.4
Meat Alternative 2.3
Vegetables 3.6

Energy sources

Recipe from:
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