Metabolism Boosting Mexican Chicken Salsa is the perfect addition to your health regimen! Packed with a colorful array of protein and vegetables, this recipe also kicks up your metabolism with added fresh jalapeno! Now, that’s what I call multitasking! 😀
Mexican Chicken Salsa
Total Preparation Time: 10 – 20 min
Total Cook Time: 40 minutes
Servings: 2 to 4
Ingredients:
For the Chicken:
- 1 lb. boneless chicken breasts 1 tbsp. olive oil
- Salt and pepper, to taste
For the Salsa:
- Large tomato, quartered (1)
- 1/2 red onion, cut into large chunks
- Jalapeno pepper, stem and seeds removed (1)
- Halved garlic clove, peeled (1)
- 1 small bunch of cilantro leaves
- Juice of 1 lime
- Salt and pepper, to taste
Directions:
- Preheat oven to 375 F.
- Brush chicken breasts on both sides with olive oil and sprinkle with salt and pepper.
- Bake on a baking sheet for 35 to 40 minutes, until no longer pink in the center.
- While chicken is baking, add all salsa ingredients to a food processor and pulse using the chopping bladeuntil finely chopped.
- Transfer the salsa to a large bowl and clean out the food processor. You will be using it to shred the chicken. (If you don’t have a food processor, just dice the tomato, onion, pepper, cilantro and garlic and add to a bowl with the lime juice, salt and pepper)
- Remove chicken from the oven and allow it to cool.
- Once cool enough to handle, cut each breast into three or four smaller pieces and add to the food processor.
- Pulse using the chopping blade until shredded (If you don’t have a food processor, the chicken can also be shredded using a fork)
- Add chicken to bowl with salsa and mix well with a fork.
- Refrigerate for at least two hours until chicken salad is chilled.
Enjoy!
Free Consultations with our Certified Nutritional Counselor! Fill out our Free Online Weight Loss & Health Evaluation, call 770-304-1500 up until midnight any night or scroll to the bottom of the page and fill out the contact form and one of my amazing staff will help you ASAP!
.
