16 January 2011

Faux Mexicana.

G is the Mexican food cook in our house.  I am the Mexican food eater.

But the other night, while packing up for the evening, a colleague mentioned a pretty easy chicken dinner recipe that I thought, this sounds perfect!  Basically, you take your boneless skinless chicken breasts and put them in a baking tray, cover with salsa, top with bread crumbs and grated cheese.  Bake and eat.

Well-ell, that sounded doable!  We had a jar of G's salsa opened that needed to be used (and was one of her less spectacular offerings), chicken breasts thawed out and ready to be cooked, and some lovely queso fresco that would make an excellent topping. Dinner was born!

While the chicken baked, I whipped up some tomatillo rice with shredded spinach mixed in, some corn sauteed with red pepper and onion, and super light salad of iceberg lettuce, onion, and avocado in a lime vinaigrette.   What a massively filling dinner for pretty low WW points+!

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