Mexican-Inspired Chicken for Lowering Cholesterol
A flavorful and heart-healthy Mexican-inspired chicken dish designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until browned.
Add the bell peppers, zucchini, and cherry tomatoes to the skillet. Sprinkle with cumin, paprika, chili powder, salt, and pepper. Stir well to combine.
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through.
Garnish with fresh cilantro before serving.
Serve the Mexican-inspired chicken with a side of brown rice or quinoa for a complete and heart-healthy meal.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 400 |
| Cholesterol | 50 |