Fiesta Chicken With Chili

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This is a quick and simple recipe i came up with. We were in process of changing our kitchen over to a low carb kitchen so decided to pull this dish together. Some people add a 1/4 tbsp. Of chili power to the chili. Others have added 1 tbsp of taco seasoning to the vegetable sauce to begin with. To make this recipe truly low carb substitute in vegetarian 'ground beef' for the red kidney beans.

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Steps

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Preheat the oven to 375 degrees f.

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Mix the diced tomatoes with chiles , green peppers , garlic salt , and olive oil in a ceramic , glass , or plastic bowl.

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If possible , do not use a metal bowl , especially copper.

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Metal may react with the tomato and diminish the overall taste.

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Cut the chicken breasts in half if desired.

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Spray your non-metal cooking pan with an olive oil spray and lay the chicken in the pan.

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Spoon the vegetable mixture onto the chicken with just the edges of the chicken showing.

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Mix the vegetables every time you spoon the mixture onto the chicken so the oil does not separate.

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You should use about half the of the vegetable mixtures.

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Pour as much of the juice of the vegetable mixture into the empty areas in your cooking dish as you can.

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For clean up its best not get any of the tomatoes your pan.

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Cover and place the dish with the chicken in the oven for 25-30 minutes.

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Place the rest of the vegetable mixture and the kidney beans , tomato juice , and water int.

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Ingredients

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diced tomatoes with green chilies, green pepper, garlic salt, olive oil, chicken breasts, red kidney beans, tomato juice, water