Zesty Chicken Sombrero's
From maddj 13 years ago
- 30 minutes to make
- Serves 6
This recipe is a fun and easy recipe for entertaining or even for a main course served with a side salad. * You can make this dish as spicy as you want by adding hot salsa * If you don't have yogourt, Low fat sour cream works well too.
Ingredients
- 6 slices of whole wheat bread, crusts cut off shopping list
- cooking spray shopping list
- 1 tbsp canola oil shopping list
- juice of one lime shopping list
- 1 chicken breast, diced shopping list
- 1/2 red bell pepper, finely chopped shopping list
- 1/2 small onion, finely chopped shopping list
- 1 tsp minced garlic shopping list
- 1/2 zucchini, finely chopped shopping list
- 3 asparagus spears, finely chopped shopping list
- 1 tbsp low sodium taco seasoning shopping list
- a pinch of pepper shopping list
- 1/2 cup grated low fat cheddar cheese shopping list
- 1/4 cup salsa shopping list
- 1/4 cup plain yogourt shopping list
How to make it
- Preheat oven to 375°
- Flatten bread with a rolling pin
- Spray a 6 cup muffin tin with cooking spray
- Press each slice of bread in the cups
- Bake in the oven for 5-7 minutes until crisp
- In a frying pan cook chicken on med/hi heat with the canola oil until cooked through (about 5-7 minutes)
- Add the red pepper, onion, garlic, zucchini, and the asparagus spears to the pan and reduce heat to med/low.
- Add the taco seasoning lime juice and pepper
- Cook until veggies are soft, about 7-10 minutes
- Spoon the chicken and veggie mixture into the bread cups.
- Sprinkle the cheddar cheese on each
- Bake for an additional 5 minutes, until cheese melts
- In a small bowl, mix the salsa and the yogourt together
- Take cups out of muffin tin and top with the salsa/yogourt mixture
- ENJOY!!
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