I cheated.
No.
I did.
I was craving some really fresh, summery, yummy mexican-ish type food.
I had chicken. I had tortillas. I had.... hmmmm....
Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.
Chicken. Mango-Chipotle.
This works.
So...maybe a put it together yourself burrito?
As you can see it was kid approved.
Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.
OMG. It's healthy too! So much protein!
We like protein. Protein is good.
So let's get started
3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.
Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.
Throw in oven for 20 mins or so. Baste with dressing every 10 mins.
So that's twice. You'll be ok. It's easy to remember. Twice.
That's it?
Well... uh... ya.
That's it. So easy.
So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.
If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....
Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.
I took option 3.
So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.
Sigh.
So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.
Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.
Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.
Let them cook until heated through and broth is thick.
Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.
Assemble other ingredients on the table.
Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.
To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.
As you can see, my son opted for beans on the side and no onions or salsa.
What a bum.
No.
I did.
I was craving some really fresh, summery, yummy mexican-ish type food.
I had chicken. I had tortillas. I had.... hmmmm....
Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.
Chicken. Mango-Chipotle.
This works.
So...maybe a put it together yourself burrito?
As you can see it was kid approved.
Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.
OMG. It's healthy too! So much protein!
We like protein. Protein is good.
So let's get started
3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.
Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.
Throw in oven for 20 mins or so. Baste with dressing every 10 mins.
So that's twice. You'll be ok. It's easy to remember. Twice.
That's it?
Well... uh... ya.
That's it. So easy.
So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.
If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....
Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.
I took option 3.
So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.
Sigh.
So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.
Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.
Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.
Let them cook until heated through and broth is thick.
Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.
Assemble other ingredients on the table.
Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.
To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.
As you can see, my son opted for beans on the side and no onions or salsa.
What a bum.
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