Cooking for one person can be quite difficult–and, frankly, very boring. Many recipes make 4 servings. Even more make 6 or 8 servings. For families, that’s great, but if you’re not into leftovers, this just won’t work when you’re flying solo.
Our Cooking for One series focuses on combining a few fresh ingredients with pantry staples for 5 nights of fun dinners. This week, we’ll work with these 7 ingredients:
- rotisserie chicken
- boil-in-bag brown rice
- canned chipotle chiles
- corn tortillas
- canned black beans
Chipotle-Lime Chicken Tacos and Broccoli-Radish Salad
1 teaspoon extra-virgin olive oil
1/2 tablespoon chipotle chiles with adobo sauce, chopped
1/4 teaspoon minced garlic
3 ounces rotisserie chicken, shredded (about 1/3 cup)
2 tablespoon chopped fresh cilantro, divided
2 teaspoons fresh lime juice
dash of salt
dash of freshly ground black pepper
2 corn taco shells
3-inch section of broccoli stalk, julienned
1/4 cup red bell pepper slices
1 teaspoon rice wine vinegar
1/4 avocado, thinly sliced
1. Heat a small skillet over medium heat. Add oil; swirl to coat. Add chopped chipotle chiles and garlic to pan. Cook 1 minute. Add chicken, and cook 2 minutes or until warmed. Remove the pan from heat. Add the next 4 ingredients (through black pepper). Stir to combine. Set aside.
2. Combine broccoli stalks, bell pepper slices, and vinegar in a small bowl. Toss to coat.
3. Fill each corn tortilla with half the chicken mixture and half the broccoli slaw. Top with avocado slices.
Simple Salad with Lime Dressing 2 teaspoon lime juice 2 teaspoon extra-virgin olive oil pinch of salt pinch of pepper 1 cup greens 1/8 red bell pepper, thiny sliced 1/8 cup chopped onion 1/4 cup finely chopped broccoli florets 1 radish
1. Combine lime juice, olive oil, salt, and pepper in a medium bowl. Add greens and remaining ingredients. Toss to coat.
Serves 1 CALORIES 408; FAT 20.9g (sat 4.3g, mono 4.6g, poly 1.1g); PROTEIN 31g; CARB 29g; FIBER 9g; CHOL 71mg; IRON 1.7mg; SODIUM 577mg; CALC 78mg