|450 g||chicken breast halves (boneless, skinless)|
|1 tbsp||vegetable oil|
|1||bell pepper (green)|
|1 tsp||chicken bouillon (powdered)|
|120 g||refried beans (fat-free)|
|½ head||iceberg lettuce|
|queso fresco for serving|
|salsa for serving|
Preheat oven to 200°C/400°F. Chop onion, bell pepper, garlic, and tomato. Deseed jalapeño and chop. Slice lettuce. Place chicken breast in a saucepan and cover with water. Bring to a boil, then reduce heat to medium-low and cover with a lid. Cook for approx. 15 min., or until chicken is no longer pink. Set aside to cool. Drain, reserving some of the cooking liquid.
Heat oil in the same saucepan over medium-high heat. Add chopped onion, bell pepper, and garlic. Sauté, stirring occasionally, for approx. 3 – 4 min., or until tender.
Shred chicken and return to saucepan.
Stir in chopped tomato, some of the reserved cooking liquid, chopped jalapeño, and bouillon. Cover with lid and cook over low heat for approx. 10 min., or until most of liquid is absorbed.
Meanwhile, transfer sopes to a baking sheet and brush both sides with olive oil. Toast at 200°C/400°F oven for approx. 10 – 12 min.
Top each sope with warm refried beans and the chicken and vegetable filling. Garnish with lettuce, grated queso fresco, and salsa to taste. Enjoy!