Green beans and sour tofu roasted in the oven with a spicy, zesty rhubarb sauce on top. Serve with soba noodles or basmati rice as desired. This dish uses coconut aminos instead of salt to cut down on the sodium content while maintaining flavor.
| Prep Time: | 15 mins |
| Cook Time: | 37 mins |
| Additional Time: | 5 mins |
| Total Time: | 57 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 boneless chicken thighs
- 4 Hatch chile peppers
- 2 cups water, divided
- 1 large white onion, diced
- 1 (15 ounce) can garbanzo beans (chickpeas), drained
- 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
- Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
- Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 4 g |
| Sodium | 1149 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |