What You Need:
Chicken Breast, 2
*Seasoning:
1 tbsp Olive Oil
2 tsp of chili powder (more or less for personal preference)
1 tsp of ground cumin
1 tsp of Lawry's Season salt
Salsa Con Queso, 1 jar
Chili With Beans, 1 can
Salsa, 1 cup
Cilantro, finely diced, 1/2 tsp or more for flavor preference
Sour Cream
Rice ( We used brown but feel free to spice it up)
8x8 baking dish
To prepare chicken:
Season with olive oil, chilli, ground cumin and season salt. Let it marinade in the refrigerator for as long as you would like. I usually give it 3-8 hours of marinating time. After your chicken breast have bathed in spices for a few hours it's time to preheat the over to *350°.
In a Mixing Bowl:
Stir together salsa con queso and Chili with beans. Pour 1/2 of the mixture into the 8x8 baking dish. Set aside until oven is preheated. Bake at 350°F for 20 minutes. Pull out after 20 minutes. Add salsa 1 cup and cilantro to taste. Bake for an additional 15-20 minutes at 375°F or until chicken reaches internal temperature of 165°F.
Serve over Brown Rice. Top with a dollop of Sour Cream.
Make sure to steam rice! I like steam pack Minute Rice in the freezer section. It steams it for you in just 4 easy microwave minutes.
*While Chicken is Baking*
Use the other half of the cheese mixture from above to create this quick east dip, great with tortilla chips!
Cilantro-Mango Cheese Dip
1/2 of Chili and Queso Mixture from above
1 mango, ripened
1 tsp of chopped cilantro (more of less for flavor)
Squeeze mango over queso. Add cilantro. Microwave for 2-3 minutes, stir occasionally. Serve warm with sour cream (light) and salsa! Add Tostitos Scoops for dipping pleasure.
Chicken Breast, 2
*Seasoning:
1 tbsp Olive Oil
2 tsp of chili powder (more or less for personal preference)
1 tsp of ground cumin
1 tsp of Lawry's Season salt
Salsa Con Queso, 1 jar
Chili With Beans, 1 can
Salsa, 1 cup
Cilantro, finely diced, 1/2 tsp or more for flavor preference
Sour Cream
Rice ( We used brown but feel free to spice it up)
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8x8 baking dish
To prepare chicken:
Season with olive oil, chilli, ground cumin and season salt. Let it marinade in the refrigerator for as long as you would like. I usually give it 3-8 hours of marinating time. After your chicken breast have bathed in spices for a few hours it's time to preheat the over to *350°.
In a Mixing Bowl:
Stir together salsa con queso and Chili with beans. Pour 1/2 of the mixture into the 8x8 baking dish. Set aside until oven is preheated. Bake at 350°F for 20 minutes. Pull out after 20 minutes. Add salsa 1 cup and cilantro to taste. Bake for an additional 15-20 minutes at 375°F or until chicken reaches internal temperature of 165°F.
Serve over Brown Rice. Top with a dollop of Sour Cream.
Make sure to steam rice! I like steam pack Minute Rice in the freezer section. It steams it for you in just 4 easy microwave minutes.
*While Chicken is Baking*
Use the other half of the cheese mixture from above to create this quick east dip, great with tortilla chips!
Cilantro-Mango Cheese Dip
1/2 of Chili and Queso Mixture from above
1 mango, ripened
1 tsp of chopped cilantro (more of less for flavor)
Squeeze mango over queso. Add cilantro. Microwave for 2-3 minutes, stir occasionally. Serve warm with sour cream (light) and salsa! Add Tostitos Scoops for dipping pleasure.
