This chicken is excellent to have on hand if you’re as huge a fan of Mexican cuisine as I am. Add it to salad, soups, Southwest wraps, and more. If you use just a touch of salt along with a salt-free Mexican or Southwest seasoning, it will have a ridiculously small fraction of the sodium of any taco, burrito, or fajita seasoning I’ve seen in grocery stores, not to mention far fewer preservatives.
Recipe information
Yield
makes 4 servings
Ingredients
1 pound trimmed boneless, skinless chicken breast
1 teaspoon extra virgin olive oil
2 teaspoons salt-free Mexican seasoning or rub (I used Southwest Chipotle Mrs. Dash)
Salt, to taste
Preparation
Step 1
Preheat a grill to high heat. Toss the chicken breast with the olive oil and season both sides with seasoning and salt. Grill the chicken until it is no longer pink inside, about 5 minutes per side.
nutrition information
Step 2
Each serving has:
Step 3
Calories: 135
Step 4
Protein: 26g
Step 5
Carbohydrates: 0g
Step 6
Fat: 3g
Step 7
Saturated Fat: 1g
Step 8
Cholesterol: 66mg
Step 9
Fiber: 0g
Step 10
Sodium: 74mg
Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.
Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
