Southwestern Chicken
Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a dish you can mix up before work and it’s all ready to cook when you get home. Just takes a few minutes to get the marinade ready.
Servings: Serves 4
Ingredients:
- 4 boneless, skinless chicken breast halves
- 1/3 cup of organic chicken broth or stock
- juice of one lime
- 1 tsp of chili powder
- 2 cloves of garlic minced (jar garlic will work for this)
- sea salt and pepper to taste
For Cilantro Salsa
- 2 large tomatoes, diced. If tomatoes are not ripe you can use diced, canned tomatoes. One can.
- 2 Tbl of minced, fresh cilantro
- 2 Tbl of chopped onion
- juice of one lime
Instructions:
Preheat your oven to 375 degrees.
Mix broth, juice, chili powder and garlic in a large, re-sealable plastic bag. Sprinkle the chicken with salt and pepper and put it in the bag with the marinade. You can let this sit in your refrigerator with the chicken marinating up to 24 hours.
When you want to cook the chicken spritz the pan with olive oil spray. Put chicken in and sauté on one side to brown it. Then instead of leaving it in the pan I roast the chicken at 375 degrees for 15 – 20 minutes more. This keeps the chicken from drying out. It will be very juicy. Be sure to put the chicken in an oven proof pan. Most sauté pans won’t transfer to your oven (unless they are cast iron). Toss out the remaining marinade.
For the salsa:
Mix items in a bowl. Stir thoroughly. They can then sit in the bowl on the kitchen counter and marinate until the chicken is cooked and ready to serve.
Serve a couple of Tbl of salsa on top of your chicken. Subtract the amount of salsa you take from your one cup veggie portion. You can always have a salad on the side too.
This transports well and can be re-heated or eaten cold at work. Take this to a Mexican party and you’ll be a hit! You can make a casserole dish of it to feed the whole gang.
Enjoy!
Cheers,