Taco Chicken

The Natural Resources Defense Council recently published a study that Americans waste 40% of the country's food supply every year. That 40% is spread across food that is thrown out at the source (the farm, plant, etc.), at home and in restaurants, but the average family throws away 20 pounds of food per person, per month. That's a lot of wasted food, and a lot of wasted money, especially as unemployment remains steady, the nation's drought continues, destroying crops and causing food prices to rise. 

I'm trying to use these facts as motivation to get better about meal-planning, stocking up on nonperishable basics, and using what's in my fridge and pantry before going out to buy new ingredients. That was how this meal came about.

I had chicken breasts thawing for dinner, but no specific plans for it. I looked in my fridge, and among other items, I saw a barely-used container of sour cream nearing it's "use by" date, as well as a half-empty jar of mild salsa. Both were left over from the last time we had tacos. I wasn't in the mood to cook and shred the chicken for tacos, not to mention, I had no taco shells.

I decided to season the chicken breasts with my homemade taco seasoning, and top with salsa and sour cream. I had intended to melt some grated cheddar cheese over top as well, but in the rush to cook our dinner, and feed the baby and get him in the bathtub on time (heaven help you if the baby gets overtired!), I forgot about it. 

Even without the cheese, these were delicious. The taco seasoning mix I use is incredibly spicy, but the sour cream tempered the heat a bit. With very little prep needed, it was quick and easy to get dinner on the table. It's also on the healthy side (assuming you don't include the cheese). According to SparkRecipes, one serving (assuming you serve with ¼ cup of salsa and 2 tablespoon of reduced fat sour cream), has 258 calories and 6 grams of fat, less than half of which comes from saturated fat.  

Taco Chicken
A Does Not Cook Well With Others Original
(ok, not truly original, but my version of the dish)
Serves 2

Ingredients

• 1 teaspoon chili powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• pinch of red pepper flakes
• ⅛ teaspoon dried oregano
• ¼ teaspoon paprika
• ¾ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 (6-ounce) boneless, skinless chicken breasts
• ¼ cup shredded Cheddar cheese (optional)
• Salsa (mild, medium or hot)
• Sour Cream

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with tinfoil, and spray with nonstick cooking spray.
2. In a bowl, combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper, and stir until evenly combined. 
3. Pat chicken with paper towel, and rub both sides of each breast with the spice mixture. 
4. Place in the oven and bake for 20 to 25 minutes, until cooked through. 
5. If using shredded cheese, place 2 tablespoon atop each chicken breast and bake another 3 to 5 minutes, until cheese is melted. 
6. Serve with spoonfuls of salsa and sour cream.