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RECIPES

Baked Chicken and Rice Chimichangas

 

I think you’re going to love this tasty, lighter version of a restaurant classic! We’ll definitely be adding these to our meal rotation–once you try them I think you will too!

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4
Yield: 4 chimichangas

INGREDIENTS

Optional Toppings

Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

 

DIRECTIONS

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.

  • Prepare Knorr® Fiesta Sides™ – Mexican Rice according to package directions. Remove from the heat.

  • Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

  • Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

     

Tips

I’ve partnered with Knorr® to let you know what I think about Fiesta Sides™. As always, all opinions are my own.

 

Recipe Notes:

Rotisserie chicken works great in this recipe.

Use your favorite salsa, or fire roasted tomatoes with green chilies.

Cheddar or pepper jack cheese can be substituted for the colby-jack.

Because of the high oven temperature, olive oil is not recommended for brushing the tortillas.

 

Nutrition Facts

Per Serving:
667.2 calories; 34.1 g protein; 50.7 g carbohydrates; 80.2 mg cholesterol; 1064.7 mg sodium.
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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

Per Serving:
474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
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RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

Per Serving:
150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
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