Tasty Tuesday - Smothered Chicken

MMMmmmmmmm girls, this recipe is fabulous! I am doing the "Eat From the Pantry" challenge this week (I'll post about that tomorrow) and as I made this tonight I remembered that today is Tuesday and I could link up to the party at Beauty and Bedlam (I'm just fashionably late).

If you are a mexiholic like I am (yes, I made that up), then hopefully this will be a recipe you will learn to love as well. Super easy, relatively cheap, and not all that bad for you. I feel like Applebee's sells/sold this meal, but I'm not really sure. What I do know is that I've been making it for years and it's in the regular rotation at our house.

Smothered Chicken

{all amounts are approximate - use what you have!}

10 chicken tenders/chicken breast strips

oil for sauteing

garlic

salt and pepper

1 green pepper, cut into strips {can add as many as you want; can also add colored ones}

1 onion, cut into strips {can also add mushrooms}

mexican/colby jack/cheddar cheese

salsa, chips, sour cream

1. Cook rice according to package directions

2. While rice is cooking, saute chicken in oil until cooked. I always add garlic at the last minute so it doesn't scald. Add s & p to taste.

3. Transfer chicken to plate and saute onions and peppers in leftover oil, adding salt and pepper {this step is totally due to the fact that I hate washing dishes - you can definitely cook the peppers and onions at the same time in a different skillet}

4. When peppers and onions are cooked, add chicken back to pan and scoop the veggies on top. Smother with cheese.

It will look like this:

5. Serve with salsa, chips, and sour cream on the side.

In case you're wondering, this is a salad plate - not a regular. I'm really not a porker. :) I'm trying the whole trick-your-brain-into-thinking-you're-eating-more deal as advocated by Weight Watchers.

Also, if you use reduced-fat cheese, sour cream, and nacho chips like I did, it's really not bad calorie-wise!

I have no doubt you will love this as much as we do!