Finding a meal that yields full flavor and few carbohydrates can be a challenge. Inspired by Pepper Jack's Mexican Grill & Cantina, at 419 Travis St., I wanted to find a recipe that reflects a pepper jack flavor, but doesn’t cost close to $15.
With the help of emeals, I found a pepper jack chicken recipe that is big on flavor and small on carbs. This meal easily feeds two people with hefty appetites and costs only about $10-12 total.
The ingredients are:
- 3 tbs. mayo
- ¾ cups Monterey jack cheese
- ½ jalapeno pepper, minced, if desired
- 3 tbs. sour cream
- ½ tsp. minced garlic
- 1 tsp. cilantro
- 2 tbs. mayo
- 12-16 oz. boneless skinless chicken breasts
Don’t let the mayo throw you off. You won’t use the whole 2 tablespoons and most of it gets cooked into the chicken during the first broiling session. Although mayo is in the savory topping, the dish tastes much better with it. Feel free to use light sour cream to save even more calories.
For a milder flavor, remove the seeds from the jalapeno, and make sure to wash the cilantro and remove the stems. Also, cut the chicken into smaller pieces to control your portions. Wash your hands and dishes thoroughly when handling raw chicken.
The instructions are:
- Combine first six ingredients, and set aside.
- Preheat the oven to broil or prepare the grill. Brush 2 tablespoons mayo on each piece of chicken. Broil/grill five inches from heat for five minutes on each side.
- Then, take out of the oven/off the grill, and brush the tops of each breast with the mayo/cheese mixture. Broil/grill until golden brown. Watch carefully because it will cook fast.
This is a great healthy alternative to sauced chicken that restaurants offer, which may be drowning in butter. For a bit more flavor, season the chicken lightly with your favorite poultry seasoning before brushing on the 2 tablespoons of mayo. Also, add baked sweet potatoes as a side dish for a nice balance of flavors.