Spicy chicken dinner in the southwest.
Looking for a new way to make chicken fast food? This recipe shows a very time-saving technique: squash a chicken breast with a rolling pin. This not only reduces cooking time, because the meat is getting thinner, it also makes the chicken softer, so it’s more juicy. In addition, this method extends the ingredients to feed more people, this is a hungry eater has always been a popular thing!
Another tricky cooking technique is to get a lot of flavor for a short period of time, using spices to mix the meat or vegetables. So you don’t have to marinate for hours, but instead, the spices and a little bit of oil concentrate in a few minutes and add a strong flavor. Chicken, in particular, is a good basis for the marinade, because it has a mild flavor that ACTS like a sponge and has a range of flavors. From the dundu chicken and the asshole chicken, this versatile protein is a star ingredient in many cuisines around the world.
In this recipe, chili powder, cumin, onion powder and cayenne pepper are used to create the foundation for the marinade. All of these bold spices need a little salt to bring out all the flavors and help with the tender meat.
Sprinkle with chili cheese, add a layer of heat to the chicken breast, and roll the chicken breast into a windmill. When the chicken is cooked, the cheese becomes sticky and melts in the bread. If you like fewer calories, use shredded cheddar cheese or cheese. Any type of cheese that melts can work well.
To turn this delicious chicken into a wholesome treat, put it on a holiday salad. The fiber wrapped quinoa and the vibrant raw vegetables complement the spiced chicken’s calories. The quick vinegar juice of lemon juice and olive oil is the ingredient that all salads need to combine with Mexican inspiration and create a delicious, healthy dinner on a 30-minute table.
1/4 teaspoon cayenne pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin.
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper.
3 tablespoons olive oil, divided.
No bones, no skin and chicken breast.
1/2 cup chopped pepper jack, sharp cheddar or cheese.
1 cup, cooked
1 green pepper, minced.
1 cup chopped cherry or Roman tomato.
One can be corn, rinsed and drained.
2 tablespoons lime juice (about 2 lime)
Preheat oven to 350 F.
In a small bowl, combine the peppers, cayenne, cumin, onion powder, salt, pepper and 2 tablespoons olive oil.
On a large cutting board, crush the chicken with a rolling pin until 1/4 inch thick.
Clean up the chicken with chicken sauce. Use 3/4 cheese evenly to smooth each flat breast. Roll each chicken breast into a log and Pierce them with a toothpick to keep them in place. Transfer the chicken rolls to a foil lined baking tray with the remaining cheese on top. Bake until well done, about 15-20 minutes.
Meanwhile, quinoa, bell peppers, tomatoes and corn with lime juice and the remaining 1 tablespoon olive oil. Transfer the salad to the service tray.
Cut into strips of chicken and arrange in a quinoa salad. Take it immediately or at room temperature. Or, in a sealed container for up to two days.