Baked Chicken and Taco Salad

Today I baked some very moist and flavorful chicken breasts.  I rubbed them in butter, fresh garlic, thyme, oregano, salt, and pepper.Image

I baked covered for 40 minutes at 350 degrees and then took off the foil and broiled for 5-10 minutes until crispy.Image

Served over lettuces with some hot spinach and artichoke dip.


For lunch today I had some leftover taco meat (ground beef with lots of Mexican seasonings) on top of lettuce with kefir cheese and hemp hearts.


– Tracy

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s