Chicken breast mexican with salsa

Mexican ingredients like cumin, oregano, and jalapeños are perfectly healthy ways to bring a serious hit of flavor to plain tasting proteins. If you prefer spicy, do not discard the jalapeño seeds before slicing.

Ingredients Serves 4

Cooking spray
1 pound boneless, skinless chicken breasts
¼ cup salsa, mild, medium, or hot
2 jalapeños, seeded, thinly sliced
1 teaspoon oregano
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
½ teaspoon cinnamon
2 tablespoon olive oil
8 cups salad greens, such as kale, spinach, or arugula

Coat a 7×11 baking dish with cooking spray. Preheat oven to 350°F. Cube chicken and spread out into the prepared baking dish. Spoon the salsa over the chicken.  Then sprinkle with jalapeños, oregano, garlic powder, black pepper, and cinnamon. Drizzle with the olive oil. Bake 30 to 40 minutes until chicken is fully cooked.   Divide into four portions and serve each portion over 2 cups of the salad greens.

Tip: This is a great ‘basic’ chicken recipe to prepare your protein source ahead for the week. For the yellow phase serve with ½ cup cooked brown rice or wrap in a gluten free sandwich wrap.

Nutritional Stats Per Serving
(Serving size: 2 cups)
217 calories, 23g protein, 3g sugars, 10g carbohydrates, 10g fat (2g saturated), 60mg cholesterol, 5g fiber, 243 mg sodium

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