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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
cooking spray |
1 tbsp canola oil |
juice of one lime |
1 chicken breast, diced |
1/2 red bell pepper, finely chopped |
1/2 small onion, finely chopped |
1 tsp minced garlic |
1/2 zucchini, finely chopped |
3 asparagus spears, finely chopped |
1 tbsp low sodium taco seasoning |
a pinch of pepper |
1/2 cup grated low fat cheddar cheese |
1/4 cup salsa |
1/4 cup plain yogourt |
Directions:
1. Preheat oven to 375°
2. Flatten bread with a rolling pin
3. Spray a 6 cup muffin tin with cooking spray
4. Press each slice of bread in the cups
5. Bake in the oven for 5-7 minutes until crisp
6. In a frying pan cook chicken on med/hi heat with the canola oil until cooked through (about 5-7 minutes)
7. Add the red pepper, onion, garlic, zucchini, and the asparagus spears to the pan and reduce heat to med/low.
8. Add the taco seasoning lime juice and pepper
9. Cook until veggies are soft, about 7-10 minutes
10. Spoon the chicken and veggie mixture into the bread cups.
11. Sprinkle the cheddar cheese on each
12. Bake for an additional 5 minutes, until cheese melts
13. In a small bowl, mix the salsa and the yogourt together
14. Take cups out of muffin tin and top with the salsa/yogourt mixture
15. ENJOY!!
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