Healthy Mexicali Chicken Recipes

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

HEALTHY MEXICAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
• Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
• Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
• Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HEALTHY MEXICALI CHICKEN

Steps:

• Prepare salsa in magic bullet; set aside.
• Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
• Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
• Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
• Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.

HEALTHIER MEXICAN CHICKEN CASSEROLE

Steps:

• Pre-heat oven to 350°F.
• Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
• Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
• Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
• Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.