Baja Arizona Pot Pie

Ingredients:

4 oz chicken breast

2 large red bell peppers

1 fresh poblano pepper (or other medium-hot pepper) diced (70 g)

1/4 c. frozen corn (35 g)

1/4 small yellow onion, diced (40 g)

1/3 c. frozen spinach (20 g)

3 oz chicken stock

1 oz half + half (or heavy cream)

1 T. tapioca flour (or other thickener, such as plain flour, cornstarch, or arrowroot powder)

1 oz (1/3 c. ) shredded Mexican cheese blend

1/2 tsp. each: garlic powder, onion powder, ground cumin, chili powder

1/4 tsp. each: salt + pepper

Optional: Red pepper flakes to taste (in my case, this means NOT optional + a LOT!)

Directions:

Preheat the oven to 400 degrees F.

Cook the chicken either by grilling, baking, or cooking on a pan lightly sprayed with cooking spray. (I used a George Foreman grill!) You want to cook the chicken all the way through, until no pink is left inside, but try not to overcook!

Chop up the chicken or shred with two forks to make small pieces.

Lightly saute or broil the diced poblano, corn (still frozen or thawed is ok), and diced onion until the edges are slightly browned. Remove to a small bowl. Squeeze out any excess moisture from the thawed spinach with a paper towel and add to the bowl.

In a small sauce pan, whisk the tapioca starch into the chicken stock and half and half. Bring the mixture to a light simmer and allow to thicken a few minutes while stirring with the whisk.

Remove from the heat and add the spices, a pinch of the cheese if you like, mixing well before adding the chicken, broiled veggies, and spinach.

Mix everything together and distribute evenly between the two red pepper "pots" and top with the remaining cheese.

Bake for about 18-22 minutes, depending on how done you like your peppers and how browned you want the cheese. 20 minutes seemed perfect to me!

Makes 2 main dish stuffed peppers

Per pepper: 222 calories; 7.4 g fat (3.5 g saturated); 20 g carbs; 3.7 g fiber (for about 16 g net carbs); 20.3 g protein (Bonus: 21% DV vitamin A; 224% DV vitamin C; 15% DV calcium; 6% DV Iron)