Mexican Chicken with Bada$$ Stacks

photo 1

Breasts for dinner and March madness….Literally my nightmare and every man’s dream.


For the Chicken + Stacks

  • 2 boneless skin on chicken breasts (take the skin off if you are scared of it)
  • mixture of juice of 1/2 lime mixed with 1 tbs vegetable oil, 1/2 tsp garlic salt and 1/2 tsp chili powder
  • 1/2 c. non fat refried black beans(basically half a can–you can use the other half tomorrow)
  • 1/2 c. chopped roasted poblanos
  • 1/2 c. guacamole
  • 1/2 c. corn

Heat oven to 400. I seasoned my chicken breast with that mixture, but you could always just use salt and pepper. Bake your chicken for 30-40 minutes, and if your skin doesn’t crisp up, broil it for a minute or two. Let it rest for at least 5-8 minutes before you try and slice it. I was impatient and ate the skin off of my chicken breast before I let the chicken cool. #fatkidprobs

While the chicken is cooking, make the stacks. I heated the beans with a little bit of cotija cheese and lime juice. For the corn, sauté it with a little olive oil and some chili powder and cumin–or whatever floats your boat. Stack it all together like my pic–using half serving for each one.  For the salsas, see this recipe from a few weeks ago… photo 2


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