Monday, May 17, 2010

One Dish Chicken

I took this recipe and changed it up a little. It was delish. It's a perfect summer meal.

1/4 cup chopped onions
4 tbs Tequila Lime Marinade
1 teaspoon salt
1/2 teaspoon ground pepper
2 large sweet potatoes, peeled and quartered
3/4 lb green beans (I used 1 can of French style green beans.)
4 chicken breasts (I had chicken tenders, so I used 6.)

Preheat oven to 450 degrees. Place green beans in casserole dish. Place chicken on top of green beans. Drizzle 3 tbs (or desired amount) or Tequila Lime marinade on top of chicken. Place peeled and quartered potatoes around the sides of the casserole dish. Drizzle remaining marinade on top of sweet potatoes. Salt and Pepper to taste. Bake in oven for about 40 minutes or until chicken is cooked through.

Sunday, May 16, 2010

Chicken Fajitas

1. 1 teaspoon pure chile powder
2. 1 teaspoon kosher salt
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon onion powder
5. 1/4 teaspoon garlic powder
6. 1 tablespoon cornstarch
7. 1/4 cup water
8. 3 tablespoons extra-virgin olive oil
9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
10. 1 green bell pepper—cored, seeded and cut into thin strips
11. 1 medium onion, thinly sliced
12. 2 tablespoons fresh lime juice, plus lime wedges for serving
13. 8 flour tortillas, warmed in the microwave
14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving


1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Sunday, May 2, 2010

Cheez-It Chicken


boneless, skinless chicken breast (1 for each person)
melted butter
sour cream
cheez-its (crunched up)
*I usually do each of these in a cereal bowl...


1. Dip the chicken in melted butter.
2. Dip in sour cream.
3. Dip in cheez-its.
4. Bake at 375 degrees until done