Do you ever get in a rut with recipes? We do. It seems like I’ll make the same dinners over and over for a while because they sound good, taste good, etc. However, it’s SO NICE to branch out and find something different on occasion. This recipe is healthy, came together quickly and I made a nice side to go with it. We ate it for two nights. (#winwin)
I joined a healthy group on FB. I was interested in what they had to say and interested in trying the recipes that they post (I won’t lie, mostly the recipes and the motivation). Monterey Chicken was the first recipe I saw. It sounded so good, so I purchased the ingredients and made it. We. Loved. It!
This recipe came from CleanFoodCrush.com – many wonderful recipes (which I will try in the future!) – clean ingredients, nothing processed, etc.
Click HERE to see the original recipe (where you can also print!)
This recipe serves four. One pound of chicken breasts – so that’s not a lot of chicken because the world has super sized everything. Let me tell you, it’s plenty. You will still be full, just with less (and less calories).
Instead of pounding chicken breasts thin, I bought a package of Bell & Evan THIN Chicken Breasts, so that saved time!
MONTEREY CHICKEN by Clean Food Crush (my version)
My version omits the salt, garlic and onion powders and uses tomato sauce instead of tomato puree (my very slightly different version of the recipe by Clean Food Crush (link above):
- 1 lb. boneless/skinless chicken breasts
- 1 Tab. Avocado oil
- 1/2 cup red wine (or chicken broth)
- 1 cup tomato sauce
- 1/2 cup Monterey Jack cheese (shred)
- sliced/minced green onions
- sliced/diced avocado
- grape tomatoes, quartered
- chopped cilantro leaves
SPICES FOR CHICKEN
- 1 Tab. Paprika
- Pepper (to taste)
- 1/2 teasp. coriander seed
- 1/2 teasp. chili powder
- 1/4 teasp. cayenne pepper
- Mix spices and rub on chicken: It’s quick and easy to mix up the seasoning, I used paprika, pepper, coriander, chili powder, and cayenne pepper – but check the real recipe to see what appeals to you. Mix together and coat the chicken, front and back.
- Heat large skillet (not non-stick) with avocado oil (medium high).
- Cook chicken 4-6 minutes on each side. Mine was a bit thinner and was done a wee bit earlier. Then set aside.
- Pour wine into pan (to deglaze) and stir/scrape with wooden spoon – keep it simmering. Stir those tasty brown bits into the wine – cook until reduced.
- Add 1 cup tomato sauce to the pan and stir/whisk in.
- Reduce heat, simmer – add the chicken back to the pan.
- Spoon sauce in top of chicken – then sprinkle with Monterey Jack cheese.
- Cook on low until the cheese is melted.
- Remove from heat and add the toppings.
Brown Rice with Fresh Corn, Black Beans & Cilantro
I used frozen brown rice (love Trader Joe’s) – cooks quickly (3 minutes)
In a small saucepan, I heated a can of black beans, added fresh corn that I had cut off the cob.
To serve, add your chicken to a plate or bowl, a scoop of brown rice, black beans and top the entire bowl with tomatoes, avocado, cilantro, green onions and a handful of blue tortilla chips.
Sit down and enjoy – the taste is so fresh – it’s wildly delicious!
👩💻 Until next time…