Healthy Mexican Chicken Parm!

As far as taste is concerned, FatKid food is KING. Fried, buttery anything tastes better. Period.

My taste buds choose the naughty version. However, my thighs, and heart force me to choose lighter fare. Luckily, I figured out a way to change the tasty bad-for-you food by getting creative in the kitchen.

Italian food is my first love. Mexican and Asian run a close second. I combined an Italian favorite, chicken parmigiana, and a Mexican favorite, quesadillas. This is what I came up with….

Place some boneless, skinless chicken breasts into a glass dish.

Next, dump an entire jar of salsa on top.

Add a healthy sprinkle of shredded low-fat mexican cheese on top of each piece of chicken.

Pop into the oven at 350 for about a half hour.

Meanwhile, I boiled a bag of brown rice. When it’s done, I added a can of Mexican style tomatoes and gave it a stir.

Take the chicken out of the hotbox, and voila! Serve over the rice. YAY nutritious AND deeelicious!


8 responses to “Healthy Mexican Chicken Parm!

  1. If you use low-fat or fat-free cheese, it’s really healthy, pretty lo carb (minus the rice), and super high in protein. It’s a week night staple at our house.

  2. even thats got me saying YUM!

  3. Yummy! I am a lover of mexican food for sure! And your recipe is even healthier than most, so I know I’d love it. Can’t go wrong with salsa, chicken, rice and cheese 🙂

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