(Healthy) Chicken Taco Salad

We are almost to the weekend guys – we can make it!! At least that’s what I tell myself about this time on every Thursday morning…

This morning I have been dreaming of warmer weather and sun soaked beaches. Which brings me to thinking about margaritas and Mexican food. Since I am stuck at work and not able to get down to a tropical paradise I thought I would instead share this incredibly simple Mexican recipe with you guys! It took very little time and effort to throw together (would be even less with pre-cooked chicken!) but looked impressive enough to serve to guests!

chicken taco salad

My love for Mexican food knows no bounds. I try to limit myself though because I can easily go overboard with the chips and salsa…and guac…and queso…and margaritas. Are you beginning to see my problem? It can easily add up to a whopping amount of calories and fat.

chicken taco salad

To cut down on all the added calories and fat, I cut out the tortillas that I would usually eat with a burrito or tacos and replaced it with fresh, crisp lettuce. This dish has SO much flavor and different textures going on that are really pleasing to the palate so be sure to give this a try for your next TACO TUESDAY night with your family :)!!

chicken taco salad

Be sure to comment if you try/share any of my recipes as I really am anxious to hear feedback from you all! It helps me better suit which recipes I should come up with next!

**Note: This should serve 4 people but my hubby and I went a little crazy and filled our plates way too high with splitting the entire dish in half…needless to say there were leftovers! Serve with baked tortilla chips and fresh, low sodium salsa! Now I need some for lunch…


{Healthy} Chicken Taco Salad

Serves: 4

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into 1/2in-1in. cubes
  • 1 head of lettuce (bibb was what I used but can use any), washed
  • 1 can no-salt added corn
  • 1 can low-sodium black beans
  • 1 tomato, diced
  • 1 jalapeno, sliced
  • 1 medium sweet onion, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup salsa (I used medium)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 lime, juiced
  • 1 tsp. cumin
  • salt and pepper, to taste
  • 2 Tbsp. (or more!) Ortega medium taco sauce, optional for topping

Directions:

  1. In medium sauce pan over medium-high heat, add oil and chicken and cook until cooked through (no pink in the center). Turn heat to low, add salsa, cover and simmer for 30 minutes.
  2. While chicken is simmering, add oil, green pepper, and onion to saute pan over medium-high heat. Saute until tender and set aside.
  3. Heat up can of corn in microwave per directions on can (about 2 minutes). Add black beans to a microwave safe bowl with cumin, lime juice, salt, and pepper and microwave until heated through. Set aside to cool.
  4. Assemble taco salad by layering on a plate in this order, ensuring to divide into equal parts for all servings: lettuce, chicken/salsa mixture, onion and pepper mixture, corn, black beans, tomatoes, cheese, jalapenos.
  5. Drizzle taco sauce, or more salsa, on top if desired and enjoy!! Serve alongside homemade guacamole or chips and salsa.

Healthy Chicken Parmesan

How good does that look? Seeing as the gorgeous Spring weather has decided to revert back to Winter this week (brr!!) I decided to warm up with this deeee-licious Chicken Parmesan last night for dinner!

Chicken Parmesan

Chicken parmesan is typically off-limits on most diets due to it being a calorie bomb full of fat and carbs. Well, now you can have your chicken parm and eat it without any guilt with this slimmed down version! It truly made me feel as if I was eating a restaurant quality meal but for a fraction of the cost and I knew I was eating something healthy for me! This was super simple and relatively quick to throw together too despite the numerous recipe steps so, don’t you dare let that deter you from trying this!

Chicken Parmesan

I made this without milk or eggs to coat chicken with the breadcrumbs because, well, I didn’t have any! My little experiment worked perfectly. The chicken was moist and tender inside but super crunchy outside. Yum!! My husband and I really enjoyed it.

Chicken Parmesan

Note: I only made this with two chicken breasts and my typical homemade pasta sauce but you could easily amp this up to serve as many people as you need by adding additional chicken breasts. To make it even easier for a busy night use canned pasta sauce instead of homemade (just make sure to watch the sugar and salt content).

Let me know your thoughts in the comments section. Will you give this a try??? I’d love to hear from you guys!

 


Chicken Parmesan

Serves: 2

Ingredients:

  • 2 (1/2 lb) chicken breasts, pounded thin
  • 1 cup whole wheat panko breadcrumbs
  • 1/2 cup water
  • 2 cans no-salt added diced tomatoes
  • 1 (10oz/small) can tomato paste
  • 1/2 Tbsp. olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp. dried Basil
  • 1 tsp. Italian seasoning
  • 1/2 Tbsp. red pepper flakes
  • salt and pepper to taste
  • 2 Tbsp. Parmesan cheese (may also use mozzarella or cheddar)
  • 1 package whole wheat spaghetti

Directions:

  1. Pre-heat oven to 425°F. Line baking sheet with foil or spray with nonstick cooking spray.
  2. In one small dish/plate add water then in second small dish/plate add breadcrumbs. Dredge chicken through water then place into breadcrumbs and toss to coat evenly. Repeat as necessary to coat all pieces of chicken. Place on baking sheet and bake approximately 15 minutes.
    1. Note- keep baking sheet for step 7!
  3. Turn oven down to 375°F, turn chicken over and bake for an additional 15-25 minutes until chicken is cooked through.
  4. In medium saucepan over medium-high heat, combine onions, garlic, and olive oil. Saute until translucent.
  5. To saucepan, add tomatoes, tomato paste, basil, italian seasoning, red pepper flakes, and salt and pepper to taste. Reduce to a simmer for a minimum of 15 minutes.
  6. Boil spaghetti according to package directions and set aside.
  7. On same baking sheet used in step 2, add pasta sauce on top of the chicken by the spoonful (as much as desired), top with parmesan cheese and broil at 525°F until cheese is melted (approximately 5 minutes).
  8. Serve hot over spaghetti. Top with extra sauce or cheese as desired.