Raise your hand if you’re always on the hunt for tastier ways to make baked chicken!
Oh, so that’s everyone, right?
I want to live in a world where fried chicken is healthy and low-calorie. I also want to live in a world where high heels are comfortable. But I don’t. So I live a life full of baked chicken and flats.
Fortunately cute flats exist. And so does flavorful baked chicken. And you don’t need a lot of high calorie ingredients to make it taste good!
When I first met my boyfriend I didn’t incorporate a lot of veggies into my meals. I’d make some broccoli or green beans but that’s about as far as I went. I knew he loved peppers and onions so when I found this recipe I thought it sounded perfect. Low calorie and healthy, with peppers and onions for him, and just a little cheese for me! This was one of the first meals I made for the two of us (aww, heart eyes emoji!) and I was so happy and proud when he loved it!
We haven’t had it since then and I honestly forgot about it until I took one bite and the memory of this all flooded over me. Crazy how food can do that! I don’t think it registered with him though, because he kept raving about this dish like it was the first time he had tried it! 🙂
159 calories per serving (1/4 of dish)
1 SP per serving
If you ever crave Mexican food but worry about the calories (like me, every single day of my life) make sure you keep this recipe on the back burner! The flavor is so good and one serving is so low in calories that you can pair it with some cheesy guacamole or a few southwestern stuffed mini peppers and enjoy a full Mexican meal for under 300 calories!
I also love this dish because it is ideal for a family dinner, but also for someone who lives alone! It reheats perfectly and gives you only 4 servings (or maybe 2 if you’re super hungry 🙂 ) so it’s not an overwhelming amount of food.
Believe me I am not too far out of the single game to forget the struggle of trying to find meals that weren’t built for a family of 6. So many recipes went unmade because I had no one to split them with and I knew food would just go to waste or end up frozen. So this is for you, my single soldiers, cook yourself a tasty, healthy dinner and enjoy every bite! #treatyoself
As an added bonus, this recipe is easy. Bachelors and bachelorettes rejoice! (As well as busy parents!)
Start by heating a skillet over medium heat and spraying it with cooking spray. Cut 1/2 of a white onion, 1/2 of a red pepper and 1/2 of a green pepper into thin slices. Toss with 1/2 Tbsp of fajita seasoning and add to skillet. Sauté until soft, about 6 minutes.
While the veggies are cooking, preheat the oven to 350 degrees.
Cover the chicken tenders with wax paper and pound thin with the flat end of a meat mallet. Coat with remaining 1 Tbsp of fajita seasoning.
Prepare a baking dish by spraying it with cooking spray and add a thin layer of chicken (about half of the tenders) to cover bottom of dish.
Top with the sautéed veggies and then top with the remaining chicken tenders. Cover with foil and bake for 20 minutes.
Remove from oven and remove foil, sprinkle on 1/4 C of reduced fat shredded Mexican cheese over top and bake for an additional 15 minutes, uncovered, until chicken is cooked through.
Serve with a little salsa on the side, if you wish. Although it’s so flavorful on its own that I really don’t think anything extra is necessary.
Enjoy! The leftovers microwave like a champ!!Print
A low calorie, DELICIOUS baked chicken recipe with a Mexican flair! Easy to make and reheats perfectly! Only 159 calories per serving! (1 SP)
- 1 pack of chicken tenders
- 1/2 C red pepper slices
- 1/2 C green pepper slices
- 1/2 C sliced white onion
- 1 1/2 Tbsp Fajita seasoning (I used Old el Paso)
- 1/4 C reduced fat shredded Mexican cheese (I used Sargento)
- Salsa for serving, optional
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Heat a skillet over medium heat and spray with cooking spray.
- Slice peppers and onion and toss with 1/2 Tbsp of the fajita seasoning.
- Add veggies to skillet and sauté until soft, about 6 minutes.
- Meanwhile, cover chicken tenders with wax paper and pound with the flat end of a meat mallet until thin. Coat with remaining 1 Tbsp of fajita seasoning.
- Prepare a baking dish by spraying it with cooking spray.
- Add a thin layer of chicken to baking dish. Top with veggies. Top with remaining chicken.
- Cover dish with foil and bake for 20 minutes.
- Remove from oven, sprinkle cheese on top and bake for an additional 15 minutes, until chicken is cooked through.
1 SP per serving
- Serving Size: 1/4 of dish
- Calories: 159
- Sugar: 2.1 g
- Sodium: 422.1 mg
- Fat: 1.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 8.5 g
- Fiber: 1 g
- Protein: 28.3 g
- Cholesterol: 80 mg
**Recipe from Easy Living Today
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!