DerHusker
Babbling Farker
When they made the January Throwndown Category. ***SPECIAL*** “New Year’s Resolution: Healthy & Delicious”, I was ecstatic. (Link to Throwdown: https://www.bbq-brethren.com/forum/showthread.php?t=296283) You see this is what I’ve been cooking for the last 2 years. (My wife and I have been on WW and I’ve lost 100 pounds) I’ve been re-examining lots of my recipes so I can still eat delicious food but all within the WW guidelines.
Anyway, for this Throwdown I decided to remake my White Bean Chicken Breast Chili. (Recipe can be found here: https://www.bbq-brethren.com/forum/showthread.php?t=295669)
I picked up a package of Boneless / Skinless Chicken Breasts.
I sliced them in half horizontally to allow more surface area for rub and grill marks.
I used some BP Desert Gold rub I had won in a previous Throwdown.
I put these on the Redhead indirect to start out.
While they were cooking, I started prepping the rest of the ingredients. Veggies for Chili.
Veggies for the sauce. (Note: I didn’t have any Tomatillos, so I just added some Hendez Tomatillo Salsa to the blender when the time came)
Chicken was mostly done now so I placed them over the coals to get some grill mark char going.
Now I roasted the veggies for the sauce.
While them were roasting I heated up the OO and started to sweat the veggies.
Sauce veggies are coming along nicely.
Now I added the chili seasoning and stirred it in. (The smell was incredible)
Next, I added the flour and the rest of the canned ingredients and stirred them in.
I let that simmer while I chopped up the chicken. (Note: There was more chicken than last time, so I added another can on beans, corn and chicken broth to make the ratios better. )
While that was simmering, I skinned and seeded the chiles and put everything in the blender. (Adding the Herdez Tomatillo salsa)
I added the sauce to the chili, stirred it in and then added the minced cilantro and stirred that in.
I let this simmer for another 2 minutes before serving it up.
Here it is plated up with the Non-fat Greek Yogurt (Healthy substitute for sour cream) and some cilantro garnish.
This was absolutely delicious and only 1 WW point per serving. (A serving is 1 cup. This was a large bowl so it was 2 WW points)
Thanks for looking.
Anyway, for this Throwdown I decided to remake my White Bean Chicken Breast Chili. (Recipe can be found here: https://www.bbq-brethren.com/forum/showthread.php?t=295669)
I picked up a package of Boneless / Skinless Chicken Breasts.
I sliced them in half horizontally to allow more surface area for rub and grill marks.
I used some BP Desert Gold rub I had won in a previous Throwdown.
I put these on the Redhead indirect to start out.
While they were cooking, I started prepping the rest of the ingredients. Veggies for Chili.
Veggies for the sauce. (Note: I didn’t have any Tomatillos, so I just added some Hendez Tomatillo Salsa to the blender when the time came)
Chicken was mostly done now so I placed them over the coals to get some grill mark char going.
Now I roasted the veggies for the sauce.
While them were roasting I heated up the OO and started to sweat the veggies.
Sauce veggies are coming along nicely.
Now I added the chili seasoning and stirred it in. (The smell was incredible)
Next, I added the flour and the rest of the canned ingredients and stirred them in.
I let that simmer while I chopped up the chicken. (Note: There was more chicken than last time, so I added another can on beans, corn and chicken broth to make the ratios better. )
While that was simmering, I skinned and seeded the chiles and put everything in the blender. (Adding the Herdez Tomatillo salsa)
I added the sauce to the chili, stirred it in and then added the minced cilantro and stirred that in.
I let this simmer for another 2 minutes before serving it up.
Here it is plated up with the Non-fat Greek Yogurt (Healthy substitute for sour cream) and some cilantro garnish.
This was absolutely delicious and only 1 WW point per serving. (A serving is 1 cup. This was a large bowl so it was 2 WW points)
Thanks for looking.
