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And then I'm out of questions. No more questions to answer! But I would like to thank all of you who gave me some awesome roasted chicken tips & recipes because, well, roasted chicken- it is on the agenda soon. Or menu-board. If I had a menu-board. Instead I have a pad of paper on the fridge that I scrawl things like "Thursday- PAG/Daisy, Grey's Anatomy & Takeout. BISMOW- pasta sauce in freezer. Enjoy!!" And then BISMOW orders Chinese food because the thought of taking out that lovely container of home-made pasta sauce I so lovingly froze in individual containers for nights like that, is just too difficult. That and boiling water for the pasta. The horror.

But instead, lets discuss Mexican Chicken. Mexican food is one of my favorites- but I find that it gets so laden with high calorie options that it ends up pretty unhealthy. So this is my take on Mexican. You could certainly add more layers- maybe olives, or some sauteed peppers & onions, or whatever floats your boat. You could add cheese or sour cream, but I've found the dish stands up pretty well on its own & those are just the high-calorie add on's that I'm avoiding. This is a layered dish, I typically plate each individual's portion in the kitchen & serve. We'll do each layer, starting bottom to top. 

1st Layer: 1 can of vegetarian refried beans & a splash of skim milk. Heat refried beans on the stove, adding a splash of milk to enhance the creamy texture. 

2nd Layer: Corn/Black bean/Cilantro salad. This is a take on the corn & cilantro salad I shared before. Sautee 1 diced onion with a sprinkle of olive oil & hot sauce. Slice corn off of three ears and add to pan when onions are clear. Add one can of dained black beans (in water, not oil!!) and stir until steaming. Add 1/2 cup of diced cilantro, salt & pepper to taste. Remove from heat after cilantro wilts. 

3rd Layer: Chicken. I marinate, overnight,  2 chicken breasts, a few tablespoons of extra virgin olive oil & one packet of taco seasoning. The seasoning & olive oil makes a paste that coats the chicken. Before grilling I shake any obvious "paste" off, and then grill until done. Slice each breast into slices. 

4th Layer: Fresh salsa of your favorite variety. 

5th Layer: 1/2 of a ripe avocado, sliced. 

Then, when all the layers are done, hot & sliced, I assemble each plate. First I cover the bottom of the plate in a layer of refried beans, then I add corn/black bean salad, followed by the sliced chicken breast. I drizzle some salsa over the top, add the avocado & serve. Delicious!! 

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