Baked Chili Chicken Rellenos

By JenHall

This is a zone recipe. It provides 2 - 4 block meals each serving containing 4 blocks protein, 3 blocks carbs & 4 blocks fat.

This is very tasty, if you want to zone correctly & use less unfavorable fat, I think it would still be possible to cut back on some of the sour cream in the recipe & it would still turn out great.

Ingredients

• 4 egg whites (2 protein)
• 1 1/2 cups fresh or frozen chopped onion (1 carb)
• 1 - 14 oz bag frozen chopped peppers (1 carb)
• 4 oz. cooked chicken, chopped (4 protein)
• 4 tablespoons light sour cream (4 fat)
• 2 oz. mexican shredded cheese (2 protein)
• 1 cup canned black beans, drained & rinsed (4 carbs)
• 1 teaspoon cajun seasoning
• olive oil spray
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees F. Spray an 8 or 9 inch baking dish with cooking spray.

Spray a non-stick skillet with cooking spray and saute peppers and onions with a sprinkle of kosher salt and pepper on medium heat.

In a bowl, mix together the chicken, sour cream, black beans, and cajun spices.

Add the chicken mixture to the peppers and onions in the skillet and cook for another minute over medium heat.

Spread this mixture evenly in the baking dish. Pour the egg whites on top and bake for about 25 minutes or until eggs are cooked.

Remove from oven and sprinkle with the shredded cheese. Return to oven and bake for another 8 - 10 minutes.

NOTE: As written, this recipe only provides 4 blocks of fat, 2 blocks of fat need to be added to each serving. This can be accomplished with olives, avocado, olive oil or more sour cream.