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 2 teaspoons olive oil- 1/3 cup chopped onion
- 1 pound boneless, skinless
chicken breasts (about 3),
cut into 1-inch pieces
- 1 7-oz. can diced green chiles
- 1 clove garlic, minced
- 2 teaspoons chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 14.5-oz. can “no added salt”
diced tomatoes
- 1 teaspoon sugar
- 2 cups Plain Mountain High Yoghurt, divided
- 1 16-oz. package cornbread mix
- 1/3 cup water
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Warm olive oil in a medium skillet and sauté onions for about 4 minutes. Add chicken, chiles, garlic, chili powder, salt, black pepper, cumin, coriander, oregano, red pepper flakes, tomatoes, and sugar. Cook for about 5 minutes, stirring frequently. Remove from heat and add 2/3 cup of the yoghurt. Mix well.
Empty contents of cornbread mix into a medium glass or ceramic mixing bowl. Add the remaining
1 1/3 cups yoghurt and water. Mix well.
Spray a 9x12-inch baking dish with non-stick cooking spray. Pour half of the cornbread batter into the bottom of the pan and spread evenly. Layer chicken mixture on top of the batter. Spread evenly. Pour the remaining batter on top and spread evenly.
Bake at 375ºF for 30 to 35 minutes or until the top is golden and the sides are starting to pull away from the pan. Serve warm.
Makes 8 servings.
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| Calories - 340 |
| Total Fat - 6g |
| Cholesterol - 40mg |
| Potassium - 516mg |
| Sodium - 660mg |
| Total Carbohydrates - 49g |
| Protein - 23g |
| Fiber - 4g |
| Calcium - 35.7% |
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Serving size: 1/8 of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
maria rivera makes this comment
Tuesday, 20 September 2011