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Prep time: 25 minutes
Cook time: 35 minutes
Preheat the oven to 375°F.
Chop 5 craven breasts into 1-inch pieces. Season the craven pieces with bisected a tablespoon of banty seasoning.
On a apple-pie acid board, cut the veggies for the filling. Bathe and chop 3 cups of kale. Thinly allotment bisected an onion. Mince 2 cloves of garlic. Bathe 1 pint of grape tomatoes. Drain and bathe 1 can of low-sodium garbanzo beans.
Add 1 tablespoon of olive oil to a ample non-stick bucket on medium-high heat. Add the acclimatized craven to the pan, and amber the craven on all sides, about 3-4 minutes.
To the browned chicken, add the chopped onion, kale, and the garbanzo beans. Sauté the vegetables and craven for 7 minutes. Add the minced garlic to the pan, and sauté for 2 added account until the garlic is fragrant.
Add 1 cup of low-sodium craven banal to the pan, and simmer for 3 added minutes. Season the bushing with bisected a teaspoon of beginning thyme, bisected a teaspoon of salt, and a division teaspoon of atramentous pepper.
Transfer the goulash bushing to a 9” pie dish. Broil the bushing for 7-8 minutes. While the bushing is baking, alpha alive on the candied potato crust.
Peel the candied potatoes and abrade them.
Add addition tablespoon of olive oil to the aforementioned non-stick pan that you adapted the craven bushing in. Add the grated candied potato to the pan. Be accurate not to broil them as they accept a college amoroso agreeable than approved potatoes. Stir frequently, and baker until the potatoes alpha to abate but are not absolutely cooked, about 3-4 minutes. Season the potatoes with a compression of alkali and pepper.
Evenly administer the partially adapted candied potato over the top of the filling.
Bake the goulash for 20 minutes. After twenty minutes, baptize the top of the goulash with 1 cup disconnected low-fat mozzarella cheese and broil for addition 8-10 minutes, or until aerated and aureate brown.
Garnish the accomplished goulash by binding beginning auto abstract over the top, and admixture it with afresh chopped parsley. Allotment and serve.
Nutritional Information Per Serving(1/4 of recipe): Calories: 391.4, Protein: 41.7 g, Carbohydrate: 25.8 g, Dietary Fiber: 7.07 g, Total Sugars: 4.662 g, Total Fat: 13.8 g, Saturated Fat: 4.049 g, Cholesterol: 100.9 mg, Calcium: 242.6 mg, Iron: 2.173 mg, Magnesium: 87 mg, Potassium: 1135 mg, Sodium: 493.7 mg
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