Healthy, Tasty, Affordable Latin Cooking

Healthy, Tasty, Affordable Latin Cooking

Tasty Lemon and Herb Chicken

Prep time: 10 minutes
Total time: 35 minutes
Makes 4 servings

1/4 cup GOYA Extra Virgin Olive Oil
2 tbsp. GOYA Lemon Juice
2 tsp. freshly chopped cilantro
2 tsp. GOYA Minced Garlic
or 4 cloves garlic, finely chopped
2 tsp. GOYA Oregano Leaf
1 packet Sazon GOYA Natural and Complete
1/2 tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper
1/2 tsp. GOYA Ground Cumin
1/2 tsp. red pepper flakes
4 bone-in, skin-on chicken breast halves, about 2 lbs. (remove skin before eating)

  1. In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Sazon Natural and Complete, Adobo Light, cumin and red pepper flakes; transfer to large zip-top bag. Add chicken, turn to coat completely. Transfer to refriderator; marinate at least 2 hours, or up to 24 hours for best results. Bring chicken to room temperature 30 minutes before cooking, discard marinade.
  2. Heat oven to 425 degrees F. Place chicken skin-side up on foil-lined baking tray. Cook chicken until golden brown and cooked-through (internal temperature will register 165 degrees F on a quick-read thermometer when inserted into thickest part of meat without touching the bone), about 25 minutes. Remove and discard bone and skin before eating.

Nutrition
Serving Size: About 1 chicken breast half (220 calories)
6g Fat (1g Saturated, 0g Trans): 115mg Cholesterol;
0g Carbohydrate; 0g Sugar; 39g Protein; 0g Fiber;
280mg Sodium

 

Black Bean Quesadillas

Prep time: 5 minutes
Total time: 15 minutes
Makes 8 servings

3/4 cup GOYA Pico de Gallo
1 can (15.5 oz.) GOYA Low Sodium Black Beans, drained and rinsed
1/2 cup shredded reduced fat Colby & Monterey Jack cheese
2 tbsp. finely chopped fresh cilantro
4 8″ GOYA Flour Tortillas
1/2 tsp. GOYA Extra Virgin Olive Oil

  1. Using a small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
  2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
  3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes. Cut quesadillas into wedges.

Nutrition
Serving Size: 1/2 quesadilla (170 calories)
5g Fat (2.5g Saturated , 0g Trans); 10mg Cholesterol;
21g Carbohydrate; 0g Sugar; 9g Protein; 4g Fiber
470mg Sodium

 

These two recipes were taken from “The Best of La Cocina GOYA” where they feature Nutritions meals, easy recipes and quick tips from Mexico, Spain, Argentina and beyond!

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