Diabetes-Friendly Recipes
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Chicken Taco Bake

This taco bake has high amounts of protein per serving from both the chicken and black beans, plus we've managed to cram a nutrient packed superfood in, and you can barely even taste it! Spinach, considered a superfood for all the nutrients jam packed into a low calorie food is great for skin and hair, bone health, and it has high levels of iron -- something you can typically only find in things like red meat. This dish can easily be made with leftover grilled chicken, however if you are starting from scratch you can use taco seasoning as a rub for boneless skinless chicken breasts before grilling the chicken.
Servings: 6
Prep time:
Cook time:
Total: 45 minutes

Ingredients

  • 1 lb grilled chicken, shredded
  • ¼ cup nonfat plain greek yogurt
  • 1 cup shredded cheddar cheese, 1/4 cup reserved for the top of the casserole
  • 1 4 oz can of diced green chiles, drained
  • 4 servings of tortilla chips, crushed into small pieces, 1 serving reserved for the top of the casserole
  • 1 16 oz bag of fresh baby spinach
  • 1 14.5 oz can of diced tomatoes
  • 1 14.5 oz can of black beans, rinsed and drained
  • 3 tsp taco seasoning

Directions

  1. Preheat the oven to 375 degrees.
  2. Combine all the ingredients in a large mixing bowl and mix well.
  3. Grease a 9inx15in casserole dish with cooking spray and pour in the mixture.
  4. Sprinkle the reserved shredded cheese and tortilla chips over the top, cover with foil and bake for 20 minutes.
  5. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and the chips are turning a golden brown.

Nutrition Information

Nutritional Facts Per 1 Serving: Calories: 443; Total Fat: 13 grams; Cholesterol: 83 mg; Sodium: 605 mg; Total Carbohydrates: 42 grams; Protein: 41 grams.

*Based on tortilla chips with approximately 20g of carbohydrates per serving.

 

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