For me, summer means many things, one of which is easy-peasy cooking! It's way too hot to spend hours in the kitchen (plus summer = fun 'n relaxation!), so I like to cut my cooking time in half by making light, simple meals. (Bonus if it's healthy - super bonus if there's leftovers!)
Here's a quick dinner that I've recently made for the bf and it was a hit! Think open-faced tacos! =) I've also added a small salad... (Keep in mind that this is my first recipe post, so feel free to send suggestions! I'd like to make this a regular installment, if only to keep me cooking! Har-har!)
Easy Chicken Tortillas
Yield: 4 tortillas
What You'll Need
Tortillas:
- 1 tbsp. olive oil
- 1 lb. of boneless chicken breast, cut into very thin strips
- Salt, pepper, dried parsley (to taste)
- 1 15 oz. can of black beans, drained and rinsed
- 1 16 oz. bottle of salsa
- Cheddar and/or Monteray Jack cheese, grated (to taste)
- Garnish: 1 avocado, sliced and/or sour cream (optional)
- 4 small corn tortillas
- 8-11 ounces of spring mix or romaine lettuce, rinsed and chopped
- Endive and radicchio, rinsed and sliced
- 1 8 oz. canned corn, drained and rinsed
- 8-10 grape tomatoes, rinsed and halved
- 2 tbsp. feta cheese
What You'll Do
- In a medium bowl, prepare the salad by combining greens, endive, radicchio, corn and tomatoes. Cover and place in refrigerator.
- Using a saute pan, heat oil and add chicken breast.
- Sprinkle salt, pepper and dried parsley* and cook chicken until browned (feel free to omit the parsley - it's just a personal fave!)
- Add black beans. Cook until soft.
- Add salsa. I use the entire bottle for veggie overload, but use to your discretion!
- Heat through then simmer for about 5-7 minutes.
- Meanwhile, on a slightly greased baking sheet, warm the tortillas in a preheated 350-degree oven. Be sure to keep an eye on them - they can burn pretty quickly! 1-2 minutes on each side should be perfect.
- Remove chicken/bean/salsa mixture from heat and spoon on each of the tortillas. Top with grated cheese.
- Return to oven until cheese melts.
- Optional: Garnish with avocado and/or sour cream.
- Serve with salad, topped with feta cheese.
Final result?
(photo by a. singh)
Not only was this one really tasty meal, but it was healthy and filling to boot! We were stuffed after one tortilla each. Tip: Use the leftovers in a burrito or spoon over wild or brown rice. You can also replace the chicken with steak, shrimp, grilled tofu or fresh veggies like peppers, yellow onions, zucchini,etc.
Enjoy!
xoxo andrea
