I love chicken, and I LOVE Mexican food. Right now, with COVID-19 precautions and stay-at-home mandates, I am seriously missing the comforts of my favorite local Mexican restaurants. So, I decided to play around with a new chicken dish of my own.
I’m all about the one-pan dinners – the ease of cleanup is too awesome to overlook – so my creation became a one-dish recipe.
You’ll need a small casserole dish. This one is about 4×6-inch mini casserole dish. Since it was just me eating this, I needed a smaller portion. You could easily double this recipe and use a larger piece of bakeware.
What you’ll need:
- 2 chicken breasts – raw and thawed
- ½ packet of taco seasoning
- 1 cup of pico de gallo
- ½-1 cup of taco-blend shredded cheese
Preheat your oven to 375F and spray the bottom of your bakeware.
Cut up your raw, thawed chicken using kitchen scissors. The pieces of chicken should be in small, bite-sized cubes. Scatter them across the bottom of the sprayed pan, then sprinkle the taco seasoning over the chicken.
Sprinkle the pico de gallo over the chicken evenly. It should cover almost all, if not all, of the chicken. Then, you’ll want to sprinkle cheese on the top, covering it again.
Bake the dish for 28-30 minutes at 375F. Upon removing the dish, serve with tortillas, rice, and/or tortilla chips. I’m counting calories while I’m doing a workout and wellness challenge, and it was only about 600 calories for dinner with just the 2 tortillas full. Of course, my Mexican-food cravings would be WAY more satisfied if I’d paired this with chips and queso!
Kate with a Twang 