Salsa Verde Chicken


As I was grocery shopping the other day, I noticed Trader Joe’s had a new salad I hadn’t seen before … southwest chopped salad. It is a salad kit, like others they offer.  In it you will find green cabbage, romaine, cotija cheese, roasted pepitas, tortilla strips, green onion, cilantro and spicy avocado dressing.  This salad gave me the inspiration for the chicken I prepared for dinner tonight.

I decided I’d marinate boneless, skinless chicken breasts in salt, pepper, minced garlic and a jar of salsa verde (green salsa). This was so easy. I placed my breasts in a glass dish, sprinkled them with kosher salt, pepper, three cloves of minced garlic and poured a jar of salsa verde over the top. I let it marinate for about an hour and a half.

I baked my chicken in a preheated 425 degree oven for 35 minutes. Once 35 minutes were up, I added light shredded Mexican cheese. I buy this already shredded in a bag at Trader Joe’s. I almost always choose to use lower fat cheese when I can.

I placed the chicken back in the oven for 5 minutes so the cheese could melt. I served my chicken over the chopped salad. Both Dennis and Kylie really enjoyed this chicken. If you wanted to put this chicken into a slow cooker for the day, you could definitely do that. Just add the cheese at the end to melt.


boneless, skinless chicken breasts

1 jar green salsa verde

1 teaspoon kosher salt

1/2 teaspoon pepper

3 large cloves of garlic, minced

shredded Mexican cheese blend (as much or as little as you’d like)


Place chicken in a glass dish and sprinkle with salt and pepper. Add minced garlic and pour salsa over the chicken. Let marinate 1-3 hours.

Preheat oven to 425 degrees. Bake chicken for 35 minutes. Remove from oven, add cheese and cook for another 5 minutes, or until cheese is melted. Enjoy!

Until next time, Kris


Cinco de Mayo Nachos


Last night for Cinco de Mayo, I decided to make a big cast iron skillet of chicken nachos for Dennis and myself for dinner. Kylie was out with her friend, so it was just the two of us hanging out in front of the t.v. watching a movie.

I started by seasoning and roasting two chicken breasts that I would later cut into chunks to add to our nachos. For the chicken, I drizzled a small amount of olive oil and the juice of a half a lime over each breast, sprinkled a pinch of kosher salt, a pinch of garlic powder,  and a pinch of Weber’s Chili Lime Rub. (I actually found this at Walmart.)


On top of that, I sprinkled the zest of that lime. I roasted my chicken in a preheated 425 degree oven for 35 minutes.

While my chicken was roasting, I prepared my ingredients for the nachos and got the toppings ready.

I decided to bake my nachos in my cast iron skillet in the oven … and to serve it right in that skillet as well. I started with a layer of corn tortilla chips and added pinto beans that I had heated on the stove. Over the beans, I sprinkled diced, fresh jalapeńo, and the cooked, cubed chicken and reduced fat shredded cheese. I used the reduced fat Mexican shredded light cheese from Trader Joe’s. I then added another layer of chips, the rest of the beans, jalapeńo, chicken and cheese.


I put the skillet in the oven for about 10 minutes and topped my nachos with diced tomatoes (seeds removed), sliced black olives, avocado, sliced green onions, and a dollop of sour cream.

These were really yummy and not too heavy. I used all healthy ingredients, even the chips had just a few ingredients (organic stone ground white corn with a trace of lime, organic vegetable oil and sea salt. This was a much healthier option than nachos at a restaurant and we enjoyed them just as much!

I hope you and yours had a wonderful Cinco de Mayo as well. I’m really getting in the mood for the warm, summer months. That usually starts around Memorial Day for me, but this year Cinco de Mayo is starting the summer season out for me.


  • White Corn Tortilla Chips (or any tortilla chip you prefer)
  • 1 15-1/2 ounce can pinto beans
  • 2 fresh jalapeńos, diced (seeds and membrane removed)
  • 2 chicken breasts
  • 1 small can sliced black olives
  • shredded cheese of your choice, as much or as little as you like
  • 1/2 tablespoon olive oil
  • juice and zest of one lime
  • 2 roma tomatoes, diced (seeds removed)
  • 1 large avocado
  • 3 sliced green onions, white and green parts
  • dollop of sour cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili lime rub
  • 1/4 teaspoon garlic powder


Preheat oven to 425 degrees. Drizzle chicken breasts with olive oil, lime juice, kosher salt, garlic powder, chili lime rub, and lime zest. Roast for 35 minutes.

While chicken is roasting, dice jalapeño, dice tomato, slice green onion, and heat beans.

Once chicken is done, cut into chunks. In a cast iron skillet, layer chips, beans, jalapeño, chicken and cheese. Repeat. Bake for 10 minutes in a preheated 425 degree oven. Top with diced tomatoes, black olives, avocado, green onions, and sour cream. Enjoy!

Until next time, Kris

Mexican Chicken for Fajitas


Tonight, my friends and I are throwing a dinner party for our friend. Lisa’s birthday was last week and we are all celebrating her special day. We are having a Mexican Fiesta night. My friend, Azita, is hosting the birthday party at her house and her, Ethel and I all have our assigned tasks. Our other friends are so fabulous, they are all bringing something. We have so much fun when we are together, the laughter flows all night … I’ve been looking forward to this fun night for the last month!

I’m in charge of making the chicken for fajitas, along with the fixings and some other things.  I started marinating my chicken yesterday and let it sit in the refrigerator all night. This afternoon, I pulled it out and grilled it on my indoor grill pan before placing it in the oven to finish cooking.

I bought 8 large breasts for our fiesta. I started by poking holes in my chicken with a small knife (I like to do this so the marinade really seeps in). I then sprinkled kosher salt and pepper over both sides of the meat.

In a large glass measuring cup, I assembled my marinade. I started with a cup of olive oil and to that added 2 tablespoons jarred, minced garlic, cumin, oregano, chili lime seasoning, crushed red pepper flakes, diced jalapeños (seeds removed), chopped cilantro and the zest and juice of three limes.

I poured this mixture over my chicken and covered it and placed it in the refrigerator overnight.

I grilled the chicken on my indoor grill pan until there were grill marks on both sides. Once  both sides of my meat had the grill marks I wanted, I placed the chicken into a preheated 350 degree oven for 35 minutes.

I had Dennis try the chicken to make sure it was “blog worthy” and he loved it!

This marinade would be great on fish or steak as well. It was really tasty. My nephew, Anthony, and a few of his college buddies are coming to spend a few days of their spring break with us and this will definitely be on the menu!

Now, if you’ll excuse me … I must get my party clothes on. Olé!


  • boneless, skinless chicken breasts
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper

For the marinade

  • 1 cup olive oil
  • 2 tablespoons minced, jarred garlic
  • 1 teaspoon cumin
  • 1-1/4 teaspoon dried oregano
  • 3/4 teaspoon chili lime seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • 2 diced jalepeños, seeds and membrane removed
  • 2 tablespoons chopped cilantro
  • zest and juice of three limes


Poke small holes in your chicken breasts. Sprinkle both sides with salt and pepper.

In large glass measuring cup mix together olive oil, garlic, cumin, oregano, chili lime seasoning, red pepper flakes. Add diced jalapeños and cilantro. Place your chicken in a large glass bowl. Pour mixture over chicken, cover with plastic wrap and refrigerate overnight. If you don’t have time to marinade over night, a few hours will be fine.

Serve on tortillas with sauteéd yellow, green, red and orange peppers and white onions.


Until next time, Kris