We had a fabulous potluck at the gym last week where everyone shared their cooking creations. Every dish was WLC compliant AND delicious; our athletes are also great chefs!
One of the dishes was a “Mexican chicken” dish from Sonda. She shared the recipe with me, as well as the following tip:
I love buying the Dorot brand of frozen crushed garlic and cilantro at Trader Joes, not sure if you have used them, but they are really handy. Tiny little ice cube type trays with a cover. For the garlic and cilantro, I used 2 cubes each.
I slightly modified it (going for more onion and using chicken thighs, which is what I had on hand). It was super easy to whip up, and was delicious over cilantro-garlic cauliflower rice with a hefty dollop of avocado puree.
Sonda’s Mexican Chicken
- 3 or 4 boneless, skinless chicken breasts, cut into bite-size pieces (or ~8 boneless, skinless chicken thighs)
- 1 large onion, chopped
- 2 cloves crushed garlic
- 1 can diced tomatoes
- 2 can diced green chilies
- cajun seasoning sprinkled to taste
- scant 1/2 t. garlic powder
- 1 t. cumin
- cayenne pepper
- fresh cilantro
- olive oil
- Heat a little bit of olive oil in a medium pan over medium heat. Season chicken pieces lightly with cajun seasoning and saute with onions and garlic until chicken is no longer pink.
- Blend tomatoes and green chilies together briefly in blender, and add to chicken. Add in the garlic, cumin, and cilantro, and season with salt and cayenne pepper to taste. Simmer for about 10 minutes. Serve with guacamole.