Chicken Veracruz
A flavorfull Mexican dish done Low-Carb.
Chicken cooked this way is usually shredded and used for fillings in enchiladas or burritos. But, this is an execptional way to prepare chicken breasts as a main dish.
Chicken Veracruz 4 boneless skinless chicken breasts
Salt and pepper
6 cloves garlic, minced (about 1 tablespoon)
1 cup scallions (diced)
1/2 cup chopped green olives (no pimentos)
2 tablespoon Capers
2 jalapeno peppers, chopped
1/2 lime juice
1/4 cup olive oil
28-ounce can crushed tomatoes
  1. In a non-reactive (glass) dish, sprinkle both sides of the chicken with Salt, Pepper and Garlic.
  2. Pour Lime Juice over the top, and let marinade for about 1/2 hour in the fridge.
  3. Preheat oven to 425°.
  4. Coat the bottom of a 9-by-13-inch pan with the Olive Oil.
  5. Spread the diced onion out in the bottom of the pan, and cook for about 10 minutes.
  6. Shake the excess lime juice from the chicken and lay them in the pan.
  7. Cook for 5 minutes.
  8. Combine tomatoes, olives, capers, and jalapeno peppers.
  9. Pour mixture over chicken and cook 25 minutes or until chicken is thoroughly cooked.
Recipe courtesy of: