Skip to main content

Tex Mex Chicken


Keith loved this one, I'll definitely be making it again.

Tex Mex chicken
*2 servings*

Directions

1.
Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Click here to find out more!
Serving Suggestions
Serve with steamed fresh vegetables or a side salad.

Nutritional Facts per serving

CALORIES459.4 CAL
FAT9 G
SATURATED FAT1.7 G
CHOLESTEROL103.7 MG
SODIUM1188.4 MG
CARBOHYDRATES48 G
TOTAL SUGARS8 G
DIETARY FIBER3.6 G
PROTEIN45.8 G

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Product Review

Keith and I made a pact awhile ago to try new things. Every week we attempt to try one new thing we have previously never had, or been scared to try or whatever. And it's been awesome, we've been enjoying so many things that we've been missing out on, and Mairi of course loves anything LOL so she benefits from it as well. A few weeks ago while grocery shopping, I spotted this jar of Tikka Masala. I was like, hmm, that looks good and healthy and nice to have for the times I don't want to cook or whatever. I grabbed it, bought and promptly threw it in the back of my cupboard. Keith busted it out tonight, and made a FABULOUS chicken and quinoa dish (we are obsessed with quinoa, did you know it's like BREASTMILK? and you all know how i feel about that :P It's a complete protein with an essential amino acid balance close to breastmilk!) and wow. Now I want to make it, and so shortly I'll be trying out a recipe for it, but in the meantime, if you come across this...
2 comments
Nom Nom Nom

Another Job!!!

I decided recently that while I adore teaching and training hooping, the passion for me lies in HOOPING, not in being a FITNESS instructor, kwim? So I have been reevaluating what that means for me/our business etc. I decided I wanted to focus more on the nutrition component for the morbidly obese/those just changing their lifestyles to prioritize healthy eating for the long term. I have many things already in place, as this has been on my heart since I changed my lifestyle-I am in my junior year of completing my degree in Exercise Science with a specialty in nutrition. I am SafeServ certified. I am a certified Nutrition and Wellness Consultant. So on and so forth. Once I decided this (literally last week, I finally just accepted this was on my heart, even though it feels scary, this "unknown"-I know how to be a fitness instructor after almost 4 years!!). It also feels scary because it means I will only teach hoop classes and not contribute towards our business with any of ...
2 comments
Nom Nom Nom

Buffalo Chicken Chili Mac

This was a staple when pregnant with Eli. It's a Rachel Ray recipe that Krysten intro'd me too, THANK YOU. So, so much. Buffalo Chicken Chili Mac 2 tablespoons extra-virgin olive oil (EVOO) 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits *note, I use precooked Wegman's frozen grilled chicken breasts, so that cuts down on work LOL* 1 large onion, chopped (I use like 4 onions b/c we love them so very, very much) 5 large cloves garlic, finely chopped or grated 1 tablespoon smoked paprika(i used regular if I don't have smoked, I also sometimes use 1T all seasons salt, that's my FAVE way!) 1 bay leaf Salt and freshly ground black pepper 2 cups chicken stock 1/4 to 1/2 cup hot sauce/buffalo wing sauce, depending on how hot you like it 1 15-ounce can crushed tomatoes 1 pound whole wheat elbow macaroni(i use any fusilli) 1/2 cup pepper jack cheese 1/2 cup blue cheese Preheat broiler and place a large pot of salted water ov...
4 comments
Nom Nom Nom