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Chipotle baked chicken and Spanish style rice

I have to get creative with my chicken, since we eat it every day, sometimes even twice a day! I recently picked up a bottle of Mrs. Dash salt-free southwest chipotle seasoning and have been putting it on everything, much to my delight! It was too cold to grill earlier this week, so I decided to bake my chicken instead. Since the chicken is pretty low cal, I found a quick and relatively healthy Spanish rice recipe that I tweaked, threw in some veggies, and had dinner ready!

Adrian's Chipotle Baked Chicken
2 boneless skinless chicken breasts
few shakes garlic salt (or garlic powder and salt)
few shakes Mrs. Dash southwest chipotle seasoning
few shakes ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Using a meat tendering mallet or heavy object pound chicken breasts until they are about 1 inch thick. Season with garlic salt, pepper, and chipotle seasoning. Place on baking sheet, and bake for 25-30 minutes or until center is no longer pink and juices are clear.

Spanish rice
1 tsp olive oil
1 cup uncooked basmati brown rice (or rice of your choice)
2 1/2 cups water
15oz can fire roasted diced tomatoes
1/2 tsp garlic powder
3/4 tsp Mrs. Dash southwest chipotle seasoning
1/2 tsp salt
1/4 tsp ground black pepper
Heat oil in a large skillet over high heat. Saute uncooked rice in the oil for five minutes, stirring frequently. Stir in the water, chipotle seasoning, garlic powder, diced tomatoes and salt and pepper to taste. Heat to boiling over high heat, stirring occasionally. Reduce heat, cover and cook about 25 minutes or until rice is tender and tomato sauce is absorbed.

The chicken can be added to a burrito, thrown in tacos or fajitas, or just about anything that requires a kick. You can also grill instead of bake the chicken, which I do often when it's not quite so chilly out.

Chicken has 120 calories and half a cup of rice has 167 calories. Not bad, eh?

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