Recipe – Lean Mexican Chicken

Lean Mexican Chicken Recipe

Lean Mexican Chicken

This is a versatile lean Mexican chicken breast recipe that can be served as a main dish or shredded for salads, tacos and more. I like it because I can make it ahead of time and have lean, tender chicken ready to add to my meals. Some of my favorite meals with this chicken include a taco salad with spring mix lettuce, kidney beans for fiber and protein, onions and cilantro for flavor and salsa instead of salad dressing. I also like this as a main dish with steamed vegetables and quinoa or buckwheat grains. Occasionally, I’ll make “street tacos” on mini corn tortillas with diced onions and cilantro, when I want a quick, delicious snack.

The key to this recipe is letting the sauce soak into the chicken. It keeps it juicy and delicious for multiple meals. This also freezes well for up to a month. However, make sure you freeze with all of the sauce from the pan.

Ingredients:

  • 2 (8 oz) cans tomato sauce
  • 2 teaspoons white wine vinegar
  • 3 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoon oregano
  • Salt & pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1 ½ lbs. boneless, skinless chicken breasts

Directions:

  1. In a medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, salt and pepper until thoroughly combined.
  2. In a large skillet or sauté pan, bring the oil to medium-high heat. Add the chopped onions and cook for a few minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the tomato sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
  3. Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks and then returning it to the sauce. When all the breasts are shredded, stir them into the sauce until thoroughly combined. Continue to cook for about 5 more minutes until the sauce thickens and soaks into the chicken.
Serving Size: 1 cup. Calories: 180. Fat: 7 grams. Carbs: 2 grams. Protein: 32 grams.

You can either serve this straight from the stove or let it cool and put it in the refrigerator for meals later in the week or freeze it for future use.

I always encourage my clients to experiment with bold flavors when they’re looking for lean, nutritious meals. Fresh salsa is one of my favorite ingredients to add a zesty kick to many meals.

Check out my blogs for more great recipe ideas and contact me today to create a workout and nutrition plan that will kick your health and fitness into high gear. What better motivation to get in shape than a great workout and lean, delicious meals?

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Posted in Nutrition by Jason Kozma | Comments Off on Recipe – Lean Mexican Chicken

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