Tuesday, July 1, 2014

Spicy Chicken Soft Tacos

I found a recipe on Ripped Recipes. This is an adaptation of that recipe (beats having to run out to the store again). And yes, Ripped Recipes. It has lots of great recipes that are healthy and protein packed. Perfect after a hard workout! They're filling and with the heat from the chili, it'll keep your metabolism going. Oh, and best part, plenty of leftovers for today!

1 large chicken breast
1 tablespoon olive oil
1/2 teaspoon chili powder (or to taste)
1 can northern beans, drained and rinsed
1/2 teaspoon oregano
1 large clove garlic, minced
2 sprigs green onions, chopped
16 ounces red salsa, medium heat

In a medium sauce pot, place the chicken, olive oil, chili powder, beans, salt, oregano, garlic, and green onions together. Then add the salsa and mix well. Cover and cook over medium heat for about 10 minutes. Then remove the chicken and shred using a fork, returning the chicken to the pot to cook for 1-2 minutes more. Add more salsa if needed.

For the cilantro dressing:
In a food processor or Magic Bullet, puree 1/3 cup cilantro, 1 garlic clove, 1/4 of lime, juiced, and a pinch of salt.

Warm corn tortillas, add the chicken to the tortillas, topping with cheese, and cilantro dressing.

Tomato Gazpacho

Since it already hit about 113 degrees outside, I decided to try to make something that wouldn't heat up my kitchen. And since I've been obsessed with my Magic Bullet (LOVE my green smoothies), this was perfect.

2 medium tomatoes
1/2 cucumber
1/4 cup green or red bell pepper
1 clove garlic
1/2 small onion
Salt and pepper to taste

Combine all in a Magic Bullet or blender. Puree. Then refrigerate for at least 4 hours (I did overnight). Enjoy cold.