Mexican Chicken!


For the chicken

  • Boneless, skinless chicken breasts
  • 1 teaspoon cumin, garlic powder and chili powder
  • 1/2 a lime
  • 1/4 red onion
  • 5-6 slices of jicama
  • A few slices of cheddar cheese (or white cheddar)
  • 1/4 cup of salsa (I used homemade)

For the salad:

  • 1 cup of spinach
  • 1/4 cup of cucumbers
  • 1 T flaxseed (optional)
  • Tomatoes (optional)
  • Olive oil + lemon/lime juice + salt + pepper (salad dressing)



  1. Coat the chicken with the cumin, garlic powder and chili powder. Place in a pan and set to medium high. Cover and let cook.
  2. Chop the onions and it to the pan. Continue to cook.
  3. After chicken is almost cooked through, remove the cover and squeeze the lime over the chicken. Add the olive oil and allow chicken and onions to caramelize.
  4. Make the salad by taking the spinach and adding chopped cucumbers, the flax seed and the vinaigrette. Add the tomatoes if desired.
  5. Cut the jicama into slices and place it on a plate. (You can also choose to sauté the jicama with the onion and chicken.)
  6. Place the chicken and onions on the plate and top with cheese. Add any salsa you would like. Enjoy!

Note: Jicama has become one of my favorite vegetables recently. It is a Mexican potato and has the texture of an apple, with a more earthy flavor!

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