Sunday, April 22, 2012

Flaco Pollo Loco

How do you like this NEON picture? Kinda jumps right out at you, doesn't it?

Well I saw the original recipe for this over at Plain Chicken. She makes some of the most sinfully delicious concoctions, ya'll. Problem is, I'm trying to be an angel. So I take her recipes sometimes and "healthify" them.

I know, you're thinking that this doesn't look healthy AT ALL, right? Well it's actually a very small portion, but just enough to satisfy. And the thing about the jarred salsa con queso is that it is NOT that bad for you, in moderation. I even heard Trader Joe's makes a store brand that has 0 points plus per serving! Can't wait until we get a TJ's here! The above photo only has one Tbsp of queso. Doesn't look like that does it? Your eyes are deceiving you.

That's why this is "Flaco" Pollo Loco. It's skinny. Or flaco. It's 1/2 of a thin chicken breast topped with 1/2 tbsp queso and 1/2 tbsp salsa, 1/4 cup of brown [Spanish] rice with another 1/2 tbsp queso, 1 small steam fresh corn (no butter. Don't need it.)

And then we can take a look at Mr. Picky's plate. 1 large chicken breast (not the fat 1/2 pound suckers, but still pretty large)....two corns, 1/2 cup of rice and about 1/2 a cup of queso, haha. For the record, he went back for the rest of the rice, another piece of chicken and the last corn after finishing this plate.

I will share a normal human portioned recipe. This recipe serves 4, normally.

Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade [I used Mesquite]
1 lb boneless, skinless chicken breasts
1/2 cup salsa con queso
1/4 cup salsa

For the rice:
1/2 cup brown rice
1 cup fat free, low sodium chicken broth
1/4 cup tomato sauce
1 tbsp taco seasoning
1 tsp cumin


1. Put the chicken and some of the marinade in a large zip bag. Put in the fridge to marinate for 30 minutes up to overnight.
2. Since brown rice takes forever to cook, go ahead and start it while your chicken is marinating. Over medium/medium-high heat toast rice in some cooking spray for about 3 minutes. Pour in chicken broth, tomato sauce, taco seasoning and cumin. Bring to a boil. Reduce heat, simmer for about 45 minutes, stirring occasionally until tender. Add more broth if it dries out towards the end. Set aside and keep warm. Fluff with a fork before serving.
3. While your rice is cooking, take your chicken out when it has marinated as long as you can stand. Preheat the grill or broiler to medium high heat. I used the broiler. Put a rack on a foil covered pan and put in the oven to preheat under the broiler.
4. When hot, put chicken on rack. Cook 5 minutes on each side. Then turn it up to high. Brown and cook the chicken an additional 5 minutes or until cooked through.
5. While the chicken is finishing up, heat up your queso. Set aside.
6. To assemble (flaco style) put 1/4 cup of rice and 1/4 of the chicken (4 oz piece) on a plate. Top whatever you choose with 2 tbsp of queso. Top with salsa or diced tomatoes if desired. I highly suggest serving it with a Steamfresh mini corn on the cob!

Recipe makes 4 servings
Weight Watchers Points Plus Values:
4 oz chicken with 1/4 cup rice and 2 tbsp queso: 7 points plus
Original "Pollo Loco" recipe: 16 points plus per serving!!
You save 9 points plus with Flaco Pollo Loco!

Recipe Adapted from: Plain Chicken

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