Mexican-style Chicken Breast with my Taco Seasoning and some March Madness

I love March Madness!!!

Sadly, Duke upset by underdog Mercer ~ 

Harvard’s victory over Cincinnati ~

Stanford beat Kansas  ~ 

Dayton upset Syracuse  ~   

and so forth…

And no perfect brackets for the Warren Buffet billion-dollar bracket challenge.

First off, Louisville was underseeded
And now the craziness has happened
Louisville squares off with Kentucky
the Cards versus the Cats!
Friday night
Crazy!

Pitino can’t let it happen twice in one season!  S0…

GO LOUISVILLE

BEAT Kentucky!!!

 

Now, for the chicken…

Chicken breast is the star on the dinner table endless times because it’s quick to cook, economical, low in fat and calories.  We like chicken and we like Mexican-style food, so this recipe is a win win!

It's colorful too!

This is a tasty simple spicy chicken dish with salsa and my homemade taco seasoning ~ which is salt-free.  Plus, it’s on the healthy side as it’s baked, and later topped with low-fat sour cream. 

If you’re looking for a new way to prepare chicken breast, and you like Mexican cuisine, chances are you will like this also. 

It’s great served with rice ~ all the makings of a delicious meal!

Mexican-style Chicken Breast

Ingredients:

4 boneless skinless chicken breasts
3 tablespoons taco seasoning
1 cup salsa
Low-fat sour cream
Cooking spray
Shredded cheddar cheese for garnish, if desired

Method:

Preheat oven to 350 degrees.
Place chicken breasts and seasoning in a plastic bag and shake to coat well.
Coat baking dish with cooking spray, and add chicken.
Bake 40 minutes or until no longer pink.
About 5 minutes before chicken is done, top with salsa.
Serve with sour cream.

My Taco Seasoning

If you’ve never made your own seasoning blends, I hope you give this a try.  It’s simple, easier on the budget than store-bought packets, and contains no additives, no salt.
Adjust the red pepper flakes to the amount of heat you like.

I triple the recipe, adjust to the amount you like.
Generally, use about 3 tablespoons per pound of meat.
Use sparingly, or liberally, like I do!

Keep this handy in your pantry, and you’ll never buy those seasoned packets again.  It’s easy, and good in dips, soups, sauces, veggies, and of course, taco meat!

Homemade Taco Seasoning 

Ingredients:

2 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes
½ teaspoon dried oregano
1 teaspoon smoked or sweet paprika
1 teaspoon black pepper
2 teaspoons corn starch

Method:

Place all of the ingredients in a small bowl, whisk or stir well.
Store in an airtight container, it keeps indefinitely.
Yields about ¼ cup.

ENJOY!