Mexican Chicken and Rice
Prep time: 40 minutes
Ingredients:
2 6 oz. chicken breasts without skin
2 oz. Jalapeno Jack soy cheese
1/4 c. bread crumbs
8 oz. canned tomato sauce
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 tsp. cilantro
2 garlic cloves, minced
1/4 c. onion, minced
2/3 c. rice, cooked
Directions:
Trim all fat from chicken breast.
Place chicken breast in glass casserole dish.
Sprinkle breadcrumbs over the top of the chicken.
Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until chicken is no longer pink in the middle.
In a small saucepan, combine tomato sauce, cumin, chili powder, cilantro, minced garlic, and onion. Simmer over low heat until chicken is ready to be served (approximately 30 minutes).
Remove casserole dish from oven and put 1 oz. Jalapeno Jack soy cheese on each piece of chicken. Cook at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes or until cheese has melted.
Serve chicken and rice with tomato sauce drizzled over the top.
Serves: 2
Serving size: 1 chicken breast, 1/3 cup of rice, and 1/2 cup of sauce
Nutritional analysis (per serving):
388 calories
8 g fat
1 g saturated fat
40 g protein
39 g carbohydrate
1 g fiber
78 mg cholesterol
1240 mg sodium
370 mg calcium
3.9 mg iron
