I recently got into Instagram, and have been loving it! Maybe a little too much, as I have been neglecting my blog and also my photography. Case in point, the picture above is a phone-camera picture I took for Instagram. I didn’t even think to whip out the camera 😦 Shame on me! Lol. You can find me on gramming (do people say that?) under the name honeyandcardamom. Lots of chocolate shots this week!. Boy did I have crazy chocolate cravings! But enough about my adventures on Instagram, let’s talk recipes!
Every week I buy a package of boneless, skinless, chicken breasts at the grocery store, and every week I tell myself I am going to find something new and creative to do with them. Occasionally I make good on that promise, but usually I go to my old stand-by of slathering on a thin layer of mayonnaise, sprinkling that with breadcrumbs, and baking them in the oven. It’s delicious, simple, and foolproof, but it is definitely getting a little old. So this week I followed through on my goal of trying out new chicken recipes, and I came up with this.
I knew I wanted to serve the chicken with sweet potatoes and corn-on-the-cob, so I searched the internet for ideas with a Tex-Mex theme. Most of the results involved cheese and salsa, but I wanted something a little healthier. I gravitated toward a Rachael Ray recipe (original found here) that involved a simple spice rub and a bunch of fresh toppings. I simplified the recipe, cut out the cheese and a few other items, and kicked up the flavor of the spice rub, and this was the result! Juicy, tender, flavorful chicken breasts with just the right amount of spice from the rub and the jalapenos. I was a little skeptical about placing tomato slices on top of the chicken as I worried it would make the meat rubbery and prevent it from browning, but neither of those turned out to be an issue. I think the extra spice rub I used helped, as it created a bit of a crispy coating that satisfied that craving for a nicely browned piece of chicken.
I officially have a new go-to chicken recipe, that is simple and quick, and delivers big flavor! I feel pretty certain you will be adding this to your regular rotation of dinners once you give it a try too! I served it with guacamole, but it would be great on it’s own or with a side of salsa. Ditto on the side dishes; feel free to switch them up for some rice, potatoes, salad, or roast veggies.
- 4 boneless, skinless chicken breasts
- 1 1/4 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian Seasoning
- 1 tbsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tbsp salt
- 1 tomato, sliced thin
- 1 jalapeno pepper, sliced thin
- 1 1/2 tbsp canola oil
To serve: Guacamole (1 Avocado, 1 minced clove garlic, juice of 1/2 lime)
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Combine the garlic powder, onion powder, Italian Seasoning, cumin, cayenne, and salt in a small bowl. Set aside.
- Place a chicken breast between two sheets of parchment paper and use a heavy object (such as a rolling pin) to pound out the meat to an even, 1/2 inch thickness. Place the chicken breast on the prepared sheet pan and repeat with the rest of the chicken.
- Drizzle the chicken breasts with half the oil, sprinkle with half the seasoning, and rub it in well. Flip the chicken and repeat on the other side with the rest of the oil and seasoning.
- Place a few slices of tomato and jalapeno on each piece of chicken. Bake in the oven for 15-20 minutes, until a meat thermometer measures 165 degrees. Serve the chicken with guacamole, and if you like, some sweet potato fries and corn on the cob! You can find an old recipe of mine for roasted sweet potatoes here. Oh boy, talk about a difference in photography back then! Hehe, those were my amateur days 😉