Photo: Candy Koehling
Okay, it’s January. Even my scale knows it. Time to think about losing the pounds gained between Thanksgiving and Christmas.
I’m not a calorie counter, but I do try to serve dishes that are high in protein and relatively low in carbohydrates. Well, sometimes I do. They say confession is good for the soul….
This is a great chicken recipe for dieters or not. Roasting chicken breasts keeps them moist and tender. Tossed in an olive oil blend then baked with veggies on top makes this recipe a sensational entrée. Serve with yellow rice (my favorite brand is Vigo’s – under $2.00) and your family’s favorite vegetable and you will have a wonderful, restaurant quality dinner.
2 T olive oil
1 T cumin (really, tablespoon)
1 T chili powder (again, I’m not kidding, tablespoon)
½ green bell pepper, sliced
1 medium tomato, sliced
2 t Kosher salt
4 boneless skinless chicken breasts
½ sweet onion, sliced
4 oz shredded Cheddar or Colby cheese
In large bowl, mix olive oil, chili powder and cumin. Place chicken breasts in bowl and toss to coat. Coat until both sides are well coated.
Place chicken pieces on cookie sheet lined with, you guessed it, Reynolds Release. Arrange green pepper, tomato and onion slices over easy piece. Bake at 400 for 40 minutes. Top with shredded cheese and bake 5 minutes longer.