Some of you folks know that I’m in grad school. What you don’t know is that Mr. Artichoke is now also in grad school as of this semester. That now means more nights spent at home to study and get homework done.
As I type this post, Artie’s working on his first major paper for his Human Behavior course. He’s been working so hard on it that I’ve decided to make dinner.
Since we can’t do anything fun tonight, like go salsa dancing, I whipped up my own bit of fun by making a vegan salsa chicken dish! I must have done a pretty darn good job, because Artie took a long enough break to literally lick his plate clean. He even did a little wiggle in delight as he went for seconds.
It’s a pretty simple dish to put together, using a package of gardein chick’n scallopini, some homemade taco seasoning, veggies, salsa, cheese and sour cream. Piled up in a baking dish, the aroma from the oven was awesome, especially from the blend of the taco seasoning and salsa. To add, I highly recommended a squirt of fresh lime juice just to bring all of the flavors together. On top of a bed of rice and topped with crumbled tortilla chips, this chicken is just rockin’, especially the veggies and salsa actually create a nice little gravy to drizzle on top. So you get a nice combo of textures in every bite.
Saturday Night Salsa Chick’n (Good on Any Night You Feel Like Dancing)
Source: Mac’s Dancing in the Kitchen
- 1 pkg. gardein chick’n scallopini, thawed
- 1-2 Tbsp. taco seasoning
- 3-4 garlic cloves
- 1 medium onion, sliced
- 1 bell pepper, cut into strips
- 1/2 c. salsa
- 1/2 c. shredded vegan cheese (ex. Daiya Cheddar Shreds)
- 2-4 Tbsp. vegan sour cream, lime juice, chopped fresh cilantro, crumbled tortilla chips for serving, optional
- Preheat oven to 350 degrees
- Sprinkle both sides of each chick’n filet with taco seasoning. Set aside
- Lightly use cooking spray in saucepan and heat. Saute garlic until lightly brown. Add onions and peppers. Turn down heat to medium-low and cover pan with lid. Sweat vegetables for approximately 5 minutes
- Pour veggies into a 9×5 baking dish. Top with chick’n filets and spoon over the salsa. Cover dish with foil, and bake in oven for 30 minutes
- Remove foil and sprinkle cheese. Bake for another 10 minutes. After 10 minutes, switch oven to broil and cook for another 3-5 minutes
- Serve and top with sour cream, lime juice, chopped fresh cilantro and/or tortilla chip crumbles
Hope you try this recipe. I promise, it will get you dancing in the kitchen and at the dinner table! Be sure you play some Celia Cruz to set the mood!