Lunch: Chicken Chimi in the Oven

Recipe by Jeri A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.

This recipe includes fertility superfoods such as:

Cinnamon, Chicken Breast

Health and fertility benefits of Chicken Chimi in the Oven

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 cups salsa
3 tablespoons water
1/4 cup chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas

Instructions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

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