Although these highly seasoned chicken breasts are delicious on their own, they also make a fine foundation for a variety of other dishes, such as Sour Cream Chicken Enchilada Casserole (page 160).
Recipe information
Yield
serves 4, 3 ounces chicken per serving (plus 12 ounces chicken reserved)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch glass dish with cooking spray.
Step 2
In a small bowl, stir together the cumin, chili powder, oregano, and salt. Put the chicken in the glass dish. Rub the chili powder mixture into the chicken. Sprinkle with the shallot and cilantro. Pour the lime juice over the chicken. Lightly spray the chicken with cooking spray.
Step 3
Bake for 25 to 28 minutes, or until the chicken is no longer pink in the center. Using a slotted spoon, transfer 4 breast halves to an airtight container and refrigerate for use in Sour Cream Chicken Enchilada Casserole. Serve the remaining chicken breast halves.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 129
Step 6
Total Fat: 1.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.5g
Step 10
Monounsaturated: 0.5g
Step 11
Cholesterol: 66mg
Step 12
Sodium: 114mg
Step 13
Carbohydrates: 1g
Step 14
Fiber: 0g
Step 15
Sugars: 0g
Step 16
Protein: 26g
Step 17
Dietary Exchanges
Step 18
3 Very Lean Meat
