May 042013
 

Happy Cinco De Mayo!  Enjoy Crispy Chicken Tacos!

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Nothing like serving up a quick, hearty meal that everyone can enjoy.  It’s almost as easy as serving breakfast for dinner.  Marinated sliced chicken breasts, seasoned rice and black beans is all it takes. 

Ingredients:

  • 2 boneless chicken breasts
  • 1 can of Goya Black Beans
  • 1 cup of Uncle Ben’s long grain rice
  • 1 garlic clove
  • 1-2 fresh limes
  • Extra virgin olive oil
  • Shredded Mexican cheese
  • Sazon Goya Con Azafran Seasoning packets
  • Chili powder
  • Garlic powder
  • Kosher Salt
  • Taco shells

Method:

Slice chicken into ½ strips and marinade with olive oil, lime, garlic powder, chili powder and salt! I do this hours or even a day in advance.

Begin preparing a batch of long grain rice with a packet of Goya saffron infused (con azafran) seasoning for each cup of rice. 

Grill chicken for 10-12 minutes. Meanwhile, sauté crushed garlic in olive oil and add black beans with ¼ cup of water to heat up a healthy side dish.  Black beans are packed with fiber and protein!

Heat taco shells for 2 minutes on 350 degrees F before filling them with grilled chicken.  Top off tacos with cheese and melt in oven for another minute. My kids prefer simple tacos, but adults enjoy topping tacos with fresh tomato, guacamole, sour cream or salsa!

Chicken tacos, spiced rice and beans ready in 30 minutes!

 

 

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Mar 262013
 

An Asian fusion dish that pleased the whole family!  My son who never prefers chicken was asking for seconds! Pounding, tenderizing and marinating chicken breasts resulted in melt in your mouth yum-ness!

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Chicken Teriyaki:

  • Pound 1 lb of chicken (2 breasts) Pounded slightly with tenderizer without flattening too thin
  • Cut strips of chicken tenderloin & toss with teriyaki marinade sauce
  • Pan cook chicken over medium heat, turning constantly for 10-13 minutes

Rice & lentil:

A powerhouse side dish packed with protein, fiber & iron! 

  • 1/4 cup dry brown lentils
  • 1/2 small onion minced
  • 1 dash nutmeg
  • 1 cinnamon stick
  • 1.5 Cups Uncle Ben’s white rice
  • 3-4 cups broth
  • 1 T olive oil
  • Salt to taste

Saute minced onions in olive oil, add 1 cup broth and simmer lentils for 10-15 minutes

Add more stock, rice, nutmeg and cinnamon and cover to simmer 20 minutes until done

Option: Add a small handful of yellow raisins to rice in the last 2-3 minutes.

Discard cinnonmon stick after cooking!

 

 

 

 

 

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