Wednesday, January 27, 2010

Seasoned Baked Chicken with Cowboy Caviar

Seasoned Baked Chicken:
1-2 cups of white rice
4-6 Chicken breasts
Sprinkle of Garlic and Herb seasoning
Brushing of Olive Oil
Cowboy Caviar:
1-2 red peppers
1-2 yellow peppers
1-2 green peppers
1 yellow onion
1 red onion
1-2 avocadoes
1 can of black beans
1 tablespoon of Sea Salt
1 small bottle of low fat Italian Dressing
Preheat oven at 400. Brush the chicken breasts with olive oil and sprinkle each with a garlic/herb seasoning. Place in oven for 40 minutes.
While chicken is cooking you’ll cut all the peppers, onions, into small cube cuts. You will also want to cut the avocadoes in this manner, it keeps them green long and the caviar more appealing. Place the black beans into a strainer and rise before adding to the bowl. Once everything is in the bowl, add the Sea Salt and low fat Italian Dressing. Stir. Place in refrigerator until the Chicken is done.
Cook rice.
Once the chicken is done you can strain our some of the Italian Dressing or leave it, depending on how the juices have collected on the bottom. Slice the chicken into strips and place over a small bed of rice. Generously place the Cowboy Caviar over the Chicken Strips.
If you have left over Cowboy Caviar, the mix is also great with tortilla chips.
Cook Time: 40 min Total Time: 60 minutes
By: Elizabeth Hickey

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