Southwest Chicken Tacos

I am always in the "market" for easy chicken recipes that are refreshing and cool for the hot summer days. This Southwest Chicken Taco recipe should really fit the bill for dinner tomorrow! For the complete recipe, please visit Leslie at Fits Simple. Just click on the photo above!

Thanks for stopping by today!

Southwestern Chicken

Southwestern Chicken

Ingredients:

2 Boneless, skinless chicken breasts, cut into 4 thin cutlets

1 - 19 oz. can black beans, drained and rinsed

1 1/2 cups salsa

Salt

Black Pepper

Olive Oil

Directions:

Lightly salt and pepper both sides of cutlets. In a heated non-stick pan on medium heat, drizzle a small amount of olive oil in bottom of pan. Brown cutlets on both sides, approximately 3-5 minutes per side.

Add beans and salsa. Cover and simmer until heated through, approximately 5 minutes or until chicken is fully cooked.

Serve with rice and sauteed spinach. Enjoy!

Thanks for stopping by today!

Chicken Fajitas

Chicken Fajitas

Ingredients:

2 tsp smoked paprika

2 tsp dried oregano

1 1/2 tsp garlic powder

1 1/2 tsp ground cumin

1 tsp brown sugar

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp ground red pepper

2 large boneless, skinless chicken breasts

Cooking spray

1 small red onion, cut into 1/4 inch slices

1 small red bell pepper, cut into 1/2 inch slices

8 tortillas

1/4 cup chopped cilantro

Directions:

Combine paprika, oregano, garlic powder, cumin, brown sugar, salt, black pepper and red pepper in a small bowl. 

Rub 2 TBS spice mixture evenly over chicken breasts.

Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan, grill approximately 5-7 minutes on each side or until nicely browned and fully cooked.

While chicken is cooking, toss remaining spice mixture, onions and bell peppers in a bowl, toss to coat. 

When chicken is finished cooking, remove from pan to a cutting board. Allow to cool. Add onions and peppers to pan, cook until lightly charred.

Remove veggies from pan and add tortillas to pan. Grill 30 seconds on each side or until lightly browned.

Slice chicken into thin slices and begin to build your fajita with your favorite toppings, such as shredded cheese, sour cream, shredded lettuce, etc. Sprinkle with chopped cilantro.

Enjoy!!!

Grilled Chicken Tostadas

Grilled Chicken Tostadas

Ingredients:

4 (6 ounce) skinless, bonelss chicken breast halves
1 TBS fresh lime juice
1 TBS taco seasoning
1/2 tsp sugar
Cooking spray
6 (8 inch) flour tortillas
6 cups packaged coleslaw
1 (7 oz) can green saalsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup crumbled feta cheese
6 TBS reduced fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkinseed kernels, toasted (optional)

Directions:

Prepare grill or heat a grill pan over medium-high heat.

Brush chicken with lime juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside.

Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

Spread about 3 TBS beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 tsp cheese, 1 TBS sour cream and 2 tsp cilantro. Sprinkle each serving with 2 tsp pumpkin seeds, if desired.

Serves 6

Nutritional Information:

Calories 361
Carbohydrate 43.0 g
Cholesterol 65.0 g
Fiber 6.8 g
Protein 38.7 g
Sodium 844.0 mg
Fat 9.2 g
Saturated Fat 3.6 g
Monounsaturated Fat 1.5 g
Polyunsaturated Fat 1.2 g
Calories from fat 23.0%
Calcium 221.0 mg
Iron 3.7 mg

(Recipe and Nutritional Information taken from www.cookinglight.com)

Chicken Chilaquiles

Here's a great Southwestern chicken casserole. What makes this sooooo easy is using store bought rotisserie chicken. This is a little spicy. If you would like it even spicier, add 1/4 tsp ground red pepper to tomatillo mixture. To lessen the spice, use Monterey Jack cheese without jalapeno peppers. Either way you like it, this is sure to please the pallet!!!

Ingredients:

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cups shredded Monterey Jack cheese with jalapeno peppers, divided
2 TBS grated Parmesan cheese
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup 1% low-fat milk
1/4 cup fresh cilantro
1 (11 oz) can tomatillos, drained
1 (4.5 oz) can chopped green chiles, drained
12 (6 inch) corn tortillas
Cooking spray

Preparation:

Preheat oven to 375 degrees.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender. Process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of 11 x 7 inch baking dish coated with cooking spray. Arrange 4 tortillas in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining tomatillo mixture over tortillas. Sprinkle with remainingg 1/4 cup Monterey Jack cheese.

Bake at 375 degrees for 20 minutes or until bubbly.

Serves 4.

Nutritional Information:

Calories 347
Calories from fat 28%
Sat Fat 4.5 g
Monofat 2.9 g
Polyfat 2.9 g
Protein 30.9 g
Carbohydrate 33.3 g
Fiber 5.9 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 560 mg
Calcium 272 mg

Recipe and Nutritional Information taken from www.cookinglight.com.