Now, Let's Eat!

Chicken is on the menu for dinner.  The only reason I know this is because I have six breasts resting in the fridge and if I do not use them today they will be useless.  I often purchase something that looks great in the super market, find a spot for it in the fridge and there it stays.  We have one of the older models; freezer on the top, fridge below, no ice maker.  So, this morning, while I was on my haunches fondling leftovers looking for grape jelly, breasts is what I found.

I am a pretty simple cook.  Steak, mashed potatoes and green beans.  Chicken breast, rice and broccoli. Pasta, sauce and italian sausage.  When I am feeling really crazy I make corn chowder or breakfast for dinner.  Rarely do I seek out a recipe that requires more than 30 minutes or more than 5 ingredients...  Today, I sought out a recipe that asks for about 30 minutes and a few more ingredients, breasts included, but it's a recipe that I have never tried before~

Charred Tomato & Chicken Tacos

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	6 servings, 2 tacos each
Ease of Prep:	Easy

Recipe Ingredients
	1 pound ripe plum tomatoes cored (about 4-5)
	2 teaspoons extra-virgin olive oil divided
	1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
	Salt & freshly ground pepper
	1 large white onion finely chopped (about 1 1/2 cups)
	2 cloves cloves garlic very finely chopped
	2 jalapeño peppers seeded and very finely chopped
	2 tablespoons lime juice
	2 tablespoons chopped fresh cilantro
	4 scallions chopped
	12 corn tortillas warmed
	1/4 cup reduced-fat sour cream for garnish
	2 limes cut into quarters

Recipe Directions

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.  (Love the health advantages!!!)

Nutrition Information
Servings Per Recipe: 6
	Amount Per serving
	Calories:	310 cal					Carbohydrate Servings:	2
	Carbohydrates:	35 g		Dietary Fiber:	6 g		Cholesterol:	68 mg
	Fat:	7 g		Sodium:	140 mg		Saturated Fat:	2 g
	Protein:	28 g		Potassium:	613 mg		Monounsaturated Fat:	3 g
	Nutrition Bonus:	Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv).

To the right you will see information about Vitamin C, Vitamin E and Selenium; this recipe has two of the three.  This trio of nutrients rely on each other in your body.  Take a gander, you might be surprised on how many uses our bodies have for C, E, and Selenium.

Now, go...  eat this real good food, take your vitamins, drink liters of water, and don't forget to wash your hands (and your breasts) ~

Anna ~