taco-spiced chicken

taco-spiced chicken

taco-spiced chicken

Prep Time: 25 Minutes • Start to Finish: 25 Minutes • 4 servings

2 tablespoons taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1¼ lb)
1 tablespoon olive or vegetable oil
¼ cup barbecue sauce
2 tablespoons chili sauce
½ teaspoon ground cumin

taco-spiced chicken

1 Heat gas or charcoal grill. In small bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2 Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3 In small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve chicken with sauce.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake uncovered 25 to 30

minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F).
1 Serving: Calories 240; Total Fat 8g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 85mg; Sodium 780mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 31g Exchanges: ½ Other Carbohydrate, 4½ Very Lean Meat, 1 Fat Carbohydrate Choices: 1

a new twist
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.