Today’s Recipe: Easy Mexican Chicken

I found a couple of chicken breasts, on the bone, in my freezer, and came up with this simple recipe.

2 Chicken breasts, on bone, or off, skin removed

1 med onion, red or white

1 stalk celery, sliced into 1/4in slices

1 carrot, sliced as celery

2 t chili powder

2 t ground cumin

1 t salt

pepper to taste

olive oil

2 c prepared salsa

Drizzle the bottom of a small casserole with some olive oil. Place slices of onion on the bottom till it is covered. Place the chicken breasts, bone side down, on the onions. Season by sprinkling chili powder, cumin, salt and pepper over. Sprinkle celery, carrot, and any left over onion over the chicken. Top with salsa. Bake in a 350 degree oven for 45 minutes.

This dish can make 2 meals or 4, depending on how much chicken you eat. I eat one half breast per meal. Serve over the top of brown rice. Add steamed veges on the side and you are done.