Southwest Sunrise Chicken Recipes

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
• Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
• Top with cheddar cheese.
• Cover and bake for 45 minutes.
• Bake uncovered for an additional 10 minutes or until the cheese is melted.

SLOW-COOKED SOUTHWEST CHICKEN

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SOUTHWEST SUNRISE CHICKEN

Steps:

• 1. Sprinkle chicken with cumin.
• 2. Spray pan with cooking spray and sauté the garlic and hot peppers.
• 3. Add the chicken and sauté till chicken is no longer pink.
• 4. Half way through, add 1 Tbsp of the Balsamic vinegar.
• 5. Remove the chicken from the pan and remove the hot peppers from the chicken.
• 6. Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
• 7. Mix mustard and orange juice in separate small bowl.
• 8. Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
• 9. Add mustard and orange juice mixture.
• 10. Add chicken back to the pan with the grapes.
• 11. Top with cranberry slices and sprinkle with basil.
• 12. Simmer for 5 minutes. Serve over cooked egg noodles.
• 13. Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
• Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
• Top with green onions and cilantro.