At the weekend I cooked a batch of shredded chicken to help make weekday meals easier. I used my BBQ chicken for this dish and it came out amazing!
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Check out some of my other Slimming dinners:
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
Check out some of my other Slimming dinners:
Shredded BBQ Chicken Burrito Bowls Recipe
Extra Easy Syn Value- Syn Free
Healthy Extras- A
Serve with plenty of speed food!
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
You will need-
1 pre made BBQ shredded chicken
1 onion, diced
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes, drained
1 can of tacco beans
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon smoked paprika
600ml chicken stock
80 g low fat cheddar cheese (or 40g per potion)
salt and pepper
freshly diced tomatoes
Low calorie cooking spray
1 red Chilli, chopped
Method-
Fry off the onions and chilli in a large frying pan. Spray with low calorie cooking spray to prevent sticking.
Once the onions have fried off, add the uncooked rice and mix for about 2 minutes or until some grains start to turn brown.
Stir in the tacco beans, shredded chicken, canned tomatoes, chicken stock, garlic powder, chili powder, smoked paprika and cumin.
Bring to a simmer, cover and reduce to a low heat. Cook for about 20 minutes or until rice is tender.
Sprinkle with cheese and chopped tomatoes, cover and set aside to allow the cheese to melt.
Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
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