- Chicken breasts 4 skinless and boneless
- Cumin powder 2 teaspoons, divided
- Dried oregano ½ teaspoon
- Salt ¼ teaspoon • 1 kcal
- Cloves Garlic 4, peeled and grated
- Canola oil 1 tablespoon
- picante sauce ½ cup
- Water ¾ cup
- chicken bouillon powder 1 teaspoon reduced-sodium
This recipe of chicken is extremely flavorful and is perfect preparation for the busy days. The tang from picante sauce not only makes this dish appetizing but also gives it that lovely kick that is so warm yet addictive. The best part about this dish is that you can adjust its gravy based on your preference. This means you can either make it saucy or just have a thick coat of the picante sauce over chicken as per your desire.
Place chicken breasts in a bowl and add 1 teaspoon cumin powder, oregano, salt, and garlic on it.
Rub the spices all over chicken really well. Heat oil in a pot and cook the chicken in it for 5 to 8 minutes or until brown on both sides. Meanwhile, mix the picante sauce, water, bouillon powder, and the remaining cumin powder in a separate bowl.
Remove the chicken pieces in another bowl and add the picante sauce mixture to the pot. Let the sauce mixture boil and then add the chicken pieces to it.
Cover and cook the chicken for about 8 to 12 minutes or until the sauce is thick in consistency. Serve hot and enjoy!
You can add more water to this sauce to increase the quantity of gravy and decrease the tang of this preparation.
Nutritional information (per serving): 154 Calories, 6.2g Total fat (0.8g Saturated fat, 1.1g Polyunsaturated fat, 3.2g Monounsaturated fat), 61mg Cholesterol, 661.3mg Sodium, 112.8mg Potassium, 3.5g Total carbohydrates (0.2g Dietary fiber, 0.4g Sugars), 22.4g Protein