I guess this recipe has somewhat of a mexican twist on the Chicken Parmigana using taco seasoning mixed with the tomato paste and a combination of vegetables and avocado before topping with cheese. The flavour is magnificent and once again this is another dish that is quick and easy to prepare and cook.
Confession time though.. as per usual I have adapted this recipe and not in a bad way, it's good trust me! I add extra vegetable quantity to the topping than what the recipe calls for. The reason I do this is to make it a meal in itself.... therefore I feel I do not need additional side serves of vegetables but have at times served it with a nice salad.
(recipe adapted from Symply To Good To Be True #4)
Points per serves: 6.5
4 x chicken breasts fillets (125 grams each)
2 tablespoons taco seasoning
3 tablespoons tomato paste
1 onion, diced
1/4 teaspoon chilli powder (optional)
1 green capsicum, diced
2 tomatoes, diced
1 avocado, diced
1/2 cup reduced fat tasty cheese, grated
Preheat oven to 180 degrees Celcius.
Place a chicken fillets between two sheets of baking paper. Using a mallet flatten chicken breast to an even thickness. Repeat with remaining fillets. Place on a lined baking tray that has been sprayed with cooking spray.
In a small bowl combine tomato paste and taco seasoning, mixing well. Spread an even amount on each chicken fillet.
In a medium bowl combine onion, capsicum, tomatoes and avocado. Mix gently to combine. Evenly distribute mixture on top of fillets. Sprinkle with chilli powder if using. Sprinkle with cheese.
Bake for 20 - 25 minutes or until chicken has cooked through and cheese has melted and browned.
The original recipe only calls for 1/2 cup of each diced onion, diced capsicum and diced tomatoes and 1/2 avocado. By following the original recipe this would only be 4 points per serve.
(click here for a printable version of this recipe)