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Margarita Chicken


  • 4 boneless skinless chicken breasts
  • 2 tbsp. olive oil
  • 2 tbsp. lime juice
  • 1 tbsp. honey
  • 1 c. tortilla chips, finely crushed
  • 14-15 oz. can Mexican-style stewed tomatoes
  • 2 tbsp. cilantro, chopped
  • 1/3 c. reduced-fat Jack cheese, grated
  • Cilantro sprigs and lime wedges


  1. Preheat oven to 350 degrees F.
  2. Mix oil, lime juice and honey.
  3. Brush chicken with lime juice mixture.
  4. Roll chicken in the tortilla crumbs to coat.
  5. Place in baking dish.
  6. Bake 350 degrees for 25 minutes.
  7. Puree tomatoes and cilantro.
  8. Remove chicken from oven, pour on puree, top with cheese.
  9. Return to oven until cheese melts.
  10. Garnish with cilantro and limes. Serves 4.




Chicken Stir Fry


  • 1 tbsp. peanut or vegetable oil
  • 2 c. broccoli florets
  • 1 c. diagonally sliced carrots, thin slices
  • 1/2 c. onion wedges, thin wedges
  • 6 oz. skinless chicken breast strips
  • 1 tbsp. plus 1 1/2 tsp. blush wine
  • 1 tbsp. reduced sodium soy sauce
  • 1/2 tsp. cornstarch
  • 1/4 tsp. ginger
  • 1/8 tsp. salt


  1. In a large skillet or a wok heat oil; add broccoli, carrots, and onion.
  2. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned.
  3. Stir in chicken.
  4. In a small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
  5. Serve each portion over 1/2 cup cooked noodles or long grain rice.

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