After putting on some newlywed pounds, I decided to come up with some low-cal recipes. This Mexican chicken recipe is one of our family’s favorites. The chicken itself is very low cal and lean. Of course, you can make this recipe more fattening by adding on cheese or sour cream, but that’s completely optional. I usually serve these tortillas with fat free refried beans on the side.
One of my sons only likes corn tortillas, so I fry a few corn tortillas for him in light oil, the rest of us are fine with flour tortillas. Use whatever you like best.
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Combine seasonings and salt in a small bowl.
Preheat your skillet. I use an iron skillet with grilling ridges. You want it to be hot when you put your chicken on it so that it sears/grills the chicken.
Cut chicken in a butterfly cut so it's thin and easy to cook. Sprinkle one side of each piece of chicken with your seasoning mix.
Place 1-2 teaspoons of olive oil in the skillet and swirl it around so it coats the skillet.
Place chicken seasoning-side down on the hot skillet. Use a small spoon to sprinkle the top of the chicken with remaining seasoning.
Grill for about 4 minutes on medium heat.
Flip chicken over and cook on that side for about 4 minutes. Reduce heat and continue to flip the chicken every couple minutes until it's cooked through.
Don't overcook or it will be dry.
Cut chicken into pieces and serve on tortillas with the toppings of your choice.
shredded cheese, avocado, lettuce, tomato, sour cream or ranch dressing, salsa, avocado, guacamole, etc.