Hello and hi there! Did you have a nice weekend? I know I did. Between River to the Rails, a dear friend's bachelorette party, the Kentucky Derby, a baby shower turned into a day of visiting and some sweet down time...it was pretty awesome.
You know what else is awesome? A simple supper that rocks as a leftover. You know it is. You know you love it.
On a kind of related but not really related note, I'm afraid I might turn into a low carb tortilla soon.
Lowry's Mexican Chicken
adapted from Plain Chicken
1 lb of chicken tenders
1 onion, sliced
1 bell pepper, sliced
6 oz of Lowry's marinade, mesquite flavored
2 tsp olive oil
Place all ingredients (except the olive oil!) in a ziplock bag. Seal it up and stick it in the fridge. Let it hang out for around 30 minutes. Remove from the refriedgorator. Heat oil in a large skillet, medium high heat. Dump the bag in the skillet and cook until the chicken is done. It will take around 8 minutes or so. Cut up the chicken into bite size pieces.
Serving size 1/3 cup (makes about 10) Or is it 1/2 a cup? EEEEEK! I can't remember. So sorry!
Points plus 2
This chicken is a great building block for all kinds of Mexican dishes. Me and the huz-band had a low carb tortilla (2 pp), 3/4 oz of pepperjack cheese (2 pp), the chicken (2 pp), some salsa, and a little bit of reduced fat sour cream. Wrapped it up in the tortilla and grilled it in a skillet for a few minutes. Tasty to the max, y'all!