Lunch: Oven-Baked Chicken Taquitos

This is a great healthier recipe to try in place of fried Mexican food. The taquitos come out perfectly crispy!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Oven-Baked Chicken Taquitos

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

cooking spray
1/2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp ground black pepper
8 oz boneless, skinless chicken breasts
1/2 cup shredded 2% Mexican-style cheese blend
1/2 cup fat-free refried beans
8 (6-inch) corn tortillas
1 cup shredded lettuce
1/2 cup prepared guacamole
1 cup diced tomatoes

Instructions

Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
In a small bowl, mix together the cumin, chili powder, garlic powder, and ground black pepper.
Lay the chicken breasts on the prepared sheet pan. Sprinkle the chicken with the spice mixture. Roast the chicken in the oven for 25 minutes or until the internal temperature is 165 degrees F. Set it aside to cool slightly. Keep the oven on and coat a clean baking sheet with cooking spray.
Once the chicken has rested and cooled slightly, shred the chicken meat and add it to a medium bowl. Add the cheese and refried beans and mix well.
Place the corn tortillas in between two damp paper towels. Microwave on high for 30 seconds.
Fill each corn tortilla with 1/4 cup chicken filling and roll tightly. Lay seam side down on the prepared baking sheet. Once all the taquitos are on the baking sheet, lightly spray each one with cooking spray.
Bake for 15 minutes or until the tortillas are crispy.
Serve two taquitos with 1/4 cup shredded lettuce, 2 Tbsp guacamole and 1/4 cup diced tomatoes.
Choices/Exchanges: 2 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1 1/2 Fat

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