I cannot believe it is nearly the end of September and I haven’t posted a single article or recipe this month! What is the problem? Well, it’s called two books in one month to get out and one with heavy formatting and editing. Then a convention to go to and the next thing I know, it’s the end of the month.

So, I apologize for not getting at least a couple of recipes out this month, but I am ending with one. And I want to tell you that my combined booklet PRINT book is now out on CreateSpace and will be on Amazon to purchase a little later this week. For those who like to carry a printed volume to the kitchen, this little book has all the great recipes from “Mexican Food”, “Breakfast Choices”, and “Magic Muffins” crammed into one volume.  It is called “3-Volumes-in-1 – LC15 Cookbook.” I know, not very creative, but it is descriptive. The digital format is already out.

Now for the recipe, this is a quick to prepare chicken dish in a Spanish style. It’s similar to the green chile recipe, but it uses red salsa and goes great over a simple chicken-flavored cauliflower rice.

Baked Spanish Chicken with Zucchini

2 Chicken Breasts (1/ 2 breasts, cut into pieces
1/2 cup Zucchini, sliced
6 tablespoons Tomato Salsa
1 teaspoon Garlic, minced
1 teaspoon Olive Oil or Coconut Oil
1 cup Cheddar Jack Cheese, grated
1 1/2 cup Cauliflower, riced
1 teaspoon Chicken bullion
Salt and Pepper to taste

Preheat oven to 365 degrees (F.) Spray a baking pan to fit the chicken with cooking spray.

Sprinkle salt and pepper (or any other seasoning you wish) over the chicken pieces. Heat the olive oil in a pan over medium heat then add the minced garlic. Cook until it begins to brown, then add the chicken. Brown the chicken on both sides. Put 4 tablespoons of salsa over the chicken and stir it in, then add the zucchini to lightly cook.

Cook and stir for about five minutes, then transfer to the prepared baking pan. Spread the remaining two tablespoon of salsa over the top, then sprinkle the cheddar cheese over it.

Bake for about 20 minutes until the chicken is completely done.

While the chicken bakes, prepare the cauliflower rice. Put 1 tablespoon butter in a skillet to melt over medium heat. Add the cauliflower and stir well to coat with butter and lightly toast. Add 1/2 cup of water with the bullion and stir into the cauliflower. Lower the temperature to simmer and let cook for about 15 minutes. Check the water in it and stir a couple of times while it cooks. If you need to add more water, then add about 2 tablespoons.

The cauliflower will be done about the same time as the chicken. Put 3/4 cup of rice on the plate and serve half the chicken over it, getting half the zucchini and sauce into the serving.

Makes 2 servings.

Nutrition Info per serving:
Calories: 419 Fat: 19.7 g Net Carbs: 8.6 g Protein: 47.7 g