Ingredients:

• 2 cups seasoned shredded chicken breast
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Cornbread crust ingredients:
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or almond flour for a gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1/2 cup milk (or unsweetened almond milk)
  • 1 large egg

Instructions:

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1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or casserole dish.

2. Prepare the Cornbread Crust:

In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.

In another bowl, mix together the applesauce, Greek yogurt, milk, and egg until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.

3. Assemble the Pie:

In the greased pie dish, spread the seasoned shredded chicken evenly along the bottom.

Top the chicken with the rinsed and drained black beans.

Pour the salsa sauce over the chicken and black beans, spreading it evenly.

Sprinkle the shredded cheese on top of the salsa sauce layer.

4. Add the Cornbread Crust:

Pour the prepared cornbread batter over the chicken, black beans, salsa, and cheese, spreading it evenly to cover the entire surface.

5. Bake the Pie:

Place the pie dish in the preheated oven and bake for 25-30 minutes, or until the cornbread crust is golden brown and cooked through.

6. Serve and Enjoy:

Remove the Chicken Tamale Pie from the oven and let it cool for a few minutes before slicing.

Serve slices of the protein-packed, low-calorie Chicken Tamale Pie with your favorite toppings, such as Greek yogurt, avocado slices, or fresh cilantro.

#Protein-Rich #Gluten-free