My Meals are on Wheels

Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas

Today’s Menu: Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas

I had a Ham and Scrambled Egg Sandwich for Breakfast this morning. Using Boar’s Head Smoked Honey Ham, 1 medium Egg (Scrambled), A shake or two of frank’s Hot Sauce in the Egg, and a Kroger Wheat Hamburger Bun (Toasted). Along with my morning brew of Bigelow Decaf Green Tea, I was ready for the day! Not too bad out today, sunny and in the low 30’s. They say in the 50’s tomorrow but rain all day. Got out and cleared the driveway of the remaining snow and ice. Then got out and ran an errand for Mom and stopped by the bank and back home. For dinner tonight, last night’s leftovers makes my dinner tonight. I prepared a Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas.

 
Yesterday’s meal of Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans was so good that I was going to make sure that the leftovers did not go to waste! So tonight I made the leftovers into Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas. I used Mission Flour Fajitas. I started by shredding one of the Chipotle Honey – Roasted Chickens, using the Bear Paw. I had purchased the Bear Paw Meat Shredder on Amazon last week, come in handy for shredding meat and removing meat from the roasting pan onto a platter. So I shredded the Chicken and then put it into a small sauce pan and reheated it. As the Chicken was heating, in another small sauce pan I reheated the Stewed Pinto Beans. Once both were reheated I took a Fajita and first spread Chicken on it and then the Stewed Pinto Beans. I topped it with a few shakes of the Frank’s Hot Sauce and sprinkled some fresh grated Dutch Gouda Cheese. Not only did this make a great dinner last night, it made another delicious meal for me tonight. Makes one hearty Fajita! The Hot Sauce and Gouda Cheese just added that extra flavor. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. I’ve left the original post with full recipe for the Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans below.

 
Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

A couple of new recipes for dinner. These come from an issue of Clean Eating Magazine, Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans. Another one of those recipes that looked and sounded too good to pass up. The recipe calls for; Pam with Olive Oil Cooking Spray, 1 tbsp Raw Honey, 2 1/2 tsp Safflower Oil, divided ( I used Extra Virgin Olive Oil), 1 tsp Lime Zest plus 2 tsp fresh Lime Juice (divided), 1/4 plus 1/8 tsp Chipotle Chile Powder(divided), 1/2 tsp Sea Salt (divided), Pinch fresh Ground Black Pepper, 4 Bone – In Chicken Breasts (I used only two Boneless and Skinless Chicken Breasts), 1 small Red Onion (finely chopped), 1 tbsp Minced Garlic, 1 tbsp finely chopped seeded Jalapeno Chile Pepper, 1 tbsp unsalted Tomato Paste, 1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed, 1 cup Low – Sodium Chicken Broth, and 3 tbsp finely chopped fresh Cilantro leaves (divided.)

To prepare it, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper. Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.) Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro. To serve divide Beans on to bowls or plates and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Fairly easy to prepare and worth anytime it takes. The Chicken is just flat out delicious! The Spices, Lime and Jalapeno all combine to make one flavorful Chicken Breast. Also the recipe turns out a good Bean dish also, that makes the perfect side dish for the Chicken. Another Keeper Recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 
Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

Ingredients

Pam with Olive Oil Cooking Spray
1 tbsp Raw Honey
2 1/2 tsp Safflower Oil, divided
1 tsp Lime Zest plus 2 tsp fresh Lime Juice, divided
1/4 plus 1/8 tsp Chipotle Chile Powder, divided
1/2 tsp Sea Salt, divided
Pinch fresh Ground Black Pepper
4 Bone – In Chicken Breasts
1 small Red Onion, finely chopped
1 tbsp Minced Garlic
1 tbsp finely chopped seeded Jalapeno Chile Pepper
1 tbsp unsalted Tomato Paste
1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed
1 cup Low – Sodium Chicken Broth
3 tbsp finely chopped fresh Cilantro leaves, divided
Instructions

1 – Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray.
2 – In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper
3 – Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.)
4 – Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro.
5 – Divide Beans among shallow bowls and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Nutrients Per Serving (1 Chicken Breast and 1/2 cup Beans)

Calories – 422, Total Fat – 9 g, Sat. Fat – 2 g, Carbs – 23 g, Fiber 6 g, Sugar – 6 g, Protein – 58 g, Sodium – 387 mg, Cholesterol – 166 mg