This meal is great to cook when you’re low on time. Its also perfect for meal prep which is what I used it for this week. This recipe requires a cup of Taco Bells Mild Sauce which you can get at any grocery store. You might think, Taco Bell, really? To my surprise as well, this sauce has 0% fat, 0% carbs, and only 1% sodium. Most hot sauces are incredibly high in sodium which makes Taco Bell’s sauce so remarkable. As the Frank’s Red Hot lady would say, “I put this s*** on everything!”, you know, in the Taco Bell version of course.
- 4 Chicken Breasts
- 1c. Taco Bell Mild Sauce
- 1c. Salsa
- 1 tablespoon minced garlic
- 1 table spoon black pepper
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 1 jalepeño sliced and de-seeded
- 1/2 c. Queso or shredded Queso Fresca
- 1c. jasmine rice
- Juice from 1/2 a lime
- 1/2 c. chopped cilantro
- 2 avocados
- Marinate chicken breasts as long as possible in the Taco Bell, Salsa, pepper, cumin, and garlic. I do mine overnight.
- Preheat oven to 400.
- Oil a baking sheet, and align chicken breast up against each other, pouring the excess sauce on top.
- Spread hot peppers over the chicken breasts and place in the oven for 15 mins.
- Cook rice according to packaging.
- Add juice from the lime, cilantro, and salt. Stir and set aside.
- Meanwhile, pull chicken out, drizzle with queso, and place pack in oven about 5 more minutes or until chicken isn’t pink in the middle.
- Add rice to plate, place chicken on top, and slice 1/2 an avocado on each breast.
- Garnish with remaining cilantro, salt, and pepper.