Ah the crazy hectic life of the toddler mom. As I type this I have just cleaned the wounds of my son who fell in a neighbor's driveway and chipped off some of his toenail. The last thing I need is for dinner to be a production and tonight it was easy and fantastic so I wanted to share the following recipe with y'all! I am in a freezer swap group and one of the meals that someone made was Green Chile Pepper Chicken which I served with brown rice (1/2 a cup for me!) and honey glazed carrots. It was delicious and healthy especially since I had one small thigh portion and filled half of my plate with carrots. My hubby especially liked this dish for the green chiles since he is from West Texas where they put green chiles on almost everything including pancakes. Hope you try it and enjoy it as much as we did!
P.S. I haven't touched those chocolates today ;)
Green Chile Pepper Chicken
8 (3 oz) skinless, boneless chicken thighs
1 tablespoon fresh lime juice
3 tablespoons reduced sodium taco seasoning
8 canned whole green chiles, drained
1/2 cup shredded part skim mozzarella cheese (this can totally be left off to save even more calories/fat from your diet)
1. Preheat oven to 400 degrees.
2. Arrange chicken in an 8 inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
3. Slice chiles lengthwise, cutting to, but not through, other side, open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400 degrees for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered for an additional 5 minutes or until cheese melts.
Praying for you, Steph! You can do this! I KNOW you can, and the Lord will be with you every step of the way!
ReplyDeleteSo glad you enjoyed the chicken! My sister has also made it with chicken breast halves and said it was delicious that way.
ReplyDeleteThis recipe sounds delish! Can't wait to try it. Great blog, Steph!
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