Quick and Easy #02 – Chicken

Mexican Chicken

Makes 4 servings

Prep: 15 minutes
Cook: 25 minutes

Shopping List:

  • 4 skinless, boneless chicken breasts
  • cooking spray
  • 1 clove garlic, minced
  • 1 gr or 1 pinch salt
  • 1 gr or 1 pinch ground black pepper
  • 1 gr or 1 pinch ground cumin
  • 235 ml or 1 cup salsa
  • 115 gr or 1 cup shredded Cheddar cheese

kipfilet-largeTO MAKE:

  1. Preheat oven to 190° C or 375° F.
  2. Heat a greased skillet to medium.
  3. Rub chicken pieces with garlic, salt, pepper and cumin to taste.
  4. Place in hot skillet.
  5. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
  6. Transfer chicken to 23×33 cm or 9×13-inch baking dish or casserole dish.
  7. Top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Note: Serve over rice or buttered noodles.


Amount Per Serving
Calories: 264
Total Fat: 11.1g
Cholesterol: 98mg
Sodium: 738mg
Total Carbohydrates: 4.9g
Dietary Fiber: 1.1g
Protein: 35.4g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150115-Quick-Easy-Mexican-Chicken

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