I recommend using a 12 x 17 inch size baking sheet. If you are a vegetarian you can replace the chicken with large portobello mushrooms which become quite “meaty” when baked in the oven and brushed with spices. I like using red onions for their slightly sweeter flavour and vibrant colour, but yellow onions can also be used. If using chicken breasts you may have to cook them for 5 minutes longer if they are larger in size.įeel free to add in other veggies such as diced mushrooms, broccoli florets or cubes pieces of sweet potato or butternut squash. If using chicken thighs with the bone in, I would recommend increasing the cook time by 10 minutes and using a meat thermometer to ensure they have an internal temperature of 165 degrees Fahrenheit. I prefer using chicken thighs for this recipe because they remain super moist when cooked and have more flavour than breasts. Alternatively if you prefer tingly lips and runny nose heat, use 1 1/2 – 2 tbsp of chili powder and 2 thinly sliced jalapeños with the seeds still attached. I would recommend only using 2 tsp of chili powder and removing the seeds from the jalapeño if you don’t like spice or are serving this to children. The quantity of ingredients listed in this recipe will make a medium spice dish but the heat level can easily be reduced or amped up depending on your taste. Ideally Mexican oregano should be used but regular works too. Oregano – Mexican oregano has a hint of citrus whereas regular oregano has minty undertones.Paprika – I like using smoked paprika in Mexican dishes, but sweet or hot paprika can also be used.Limes – I like including 5 or 6 lime wedges with the veggies and baking them in the oven and using the remaining wedges as garnish when serving.If you are using dried black beans (for the specific carbohydrate diet) soak Black Beans – I use rinsed canned black beans. ![]()
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