Lunch: Chicken Taco Stew in Bread Bowls

Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Taco Stew in Bread Bowls

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (10 oz) diced tomatoes and green chiles, undrained
1 cup frozen corn
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon cornstarch
1/2 cup shredded Cheddar cheese (2 oz)

Instructions

Heat oven to 350 °F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.