SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWESTERN CHICKEN
This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY SOUTHWESTERN CHICKEN
Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!
Provided by Martha C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
- Put chicken in the bag with the remaining seasoning; shake to coat.
- Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
- Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
- Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g
SOUTHWESTERN ROAST CHICKEN
Everytime I'm in the grocery store, I see rotisserie chicken, every flavor imaginable. This is my version of "Southwestern" flavor roast chicken.
Provided by breezermom
Categories Whole Chicken
Time 1h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first four ingredients in a blender, or use a handheld immersion blender. Process until smooth, stopping to scrape down the sides.
- Remove the giblets, and rinse the chicken with cold water; pat dry. Place the sage leaf and 1 garlic clove in the cavity of the chicken. Tie the legs together with string. Lift the wingtips up and over back, and tuck under the bird to keep them from burning. Place the chicken on a lightly greased rack in a shallow roasting pan, breast side up. Insert a meat thermometer into the meaty portion of a thigh, making sure it doesn't touch bone.
- Brush the chicken with the oil mixture.Rub some of the oil mixture under the skin of the chicken so the flavor penetrates the meat. Bake uncovered, at 500 degrees for 10 minutes. Reduce the oven temperature to 350 degrees, and bake an additional 50 minutes or until the thermometer registers 180 degrees. Remove the sage and garlic from the chicken cavities; set aside. Remove the chickens to a serving platter and set aside. Keep them warm. Skim the fat from the drippings; reserve the pan drippings.
- Combine the dried sage flakes, 1 garlic clove, vinegar, and next 4 ingredients and blend with a handheld immersion blender (or use regular blender); process until smooth. Add the reserved pan drippings; process until smooth, stopping once to scrape down the sides. Serve the chicken with the sauce.
Nutrition Facts : Calories 628.6, Fat 48.6, SaturatedFat 12.3, Cholesterol 172.5, Sodium 290.6, Carbohydrate 2.8, Fiber 1.3, Sugar 0.3, Protein 43.4
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