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I discovered that hot peppers seem to diminish my cravings for sweets and high-fat foods. By incorporating zest and flair into my diet with peppers, I have had fewer cravings and have felt much more satisfied after a meal.
1 boneless, skinless chicken breast halves
2 tablespoons fat-free Italian dressing
1/4 can (16 ounces) mexican-style stewed tomatoes
1/2 cloves garlic, minced
1/2 jalapeno chile peppers, minced
1/4 teaspoons dried cilantro
1 tablespoons (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese
1/4 cups brown rice or white lol
Directions
1.Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2.Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3.Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4.Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Serving Suggestions
Serve with steamed fresh vegetables or a side salad.
Nutritional Facts per serving
CALORIES 459.4 CAL
FAT 9 G
SATURATED FAT 1.7 G
CHOLESTEROL 103.7 MG
SODIUM 1188.4 MG
CARBOHYDRATES 48 G
TOTAL SUGARS 8 G
DIETARY FIBER 3.6 G
PROTEIN 45.8 G
1 boneless, skinless chicken breast halves
2 tablespoons fat-free Italian dressing
1/4 can (16 ounces) mexican-style stewed tomatoes
1/2 cloves garlic, minced
1/2 jalapeno chile peppers, minced
1/4 teaspoons dried cilantro
1 tablespoons (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese
1/4 cups brown rice or white lol
Directions
1.Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2.Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3.Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4.Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Serving Suggestions
Serve with steamed fresh vegetables or a side salad.
Nutritional Facts per serving
CALORIES 459.4 CAL
FAT 9 G
SATURATED FAT 1.7 G
CHOLESTEROL 103.7 MG
SODIUM 1188.4 MG
CARBOHYDRATES 48 G
TOTAL SUGARS 8 G
DIETARY FIBER 3.6 G
PROTEIN 45.8 G