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Southwestern Chicken with Black Beans and Rice

Posted Mar 27 2009 9:35am

southwestern-chicken

Jim and I went out to eat last Sunday, and I had something called Francisco Chicken.  It was a boneless chicken breast, breaded and fried, topped with a cheese sauce and two tiny pieces of broccoli for color, I suspect.  It tasted okay, but I told Jim I bet I could make it tastier and a with a whole lot fewer calories.  Here is what I served for dinner last night:

Boneless, skinless chicken (breasts or thighs)

garlic salt to taste

chili powder to taste

McCormick’s Southwestern Mesquite Chicken seasoning to taste

olive oil to coat bottom of nonstick frying pan

grated mixed Mexican cheese (allow about one Tablespoon per piece of chicken)

Salsa (allow about one Tablespoon per piece of chicken)

Sprinkle the chicken with the spices and cook in a frying pan for about 5 minutes or until the chicken is nicely browning.  Turn the chicken and cook on the other side for about 6-7 minutes.  Remove the chicken from the pan to a platter.  Sprinkle about a Tablespoon of grated mixed Mexican cheese on each piece and then top with a Tablespoon of salsa.  Cover the chicken platter until ready to serve.  The heat from the chicken will melt the cheese.  You can make as many or as few pieces of chicken as you want to.

I served this with Zatarain’s Black Beans and Rice.  I had the option of buying a low sodium version, but I chose the regular mix.  I think I might have preferred the lower sodium version because it was too salty for my personal taste. 

I also served canned pineapple slices on the side.  That little tart and sweet taste was just the right accompaniment.

And just as I thought, it was tastier and had to have fewer calories than the dish I ate in the cafeteria.

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