Taco Chicken

     Have I mentioned that both of my daughters are amazing cooks, (actually my son as well)!?  So proud of those kids, especially when they are willing to share with mommy!  Daughter #1 ( aka...Courtney), spoils her hubby with a new dinner every night, then texts Daughter #2 (aka...Chelsea) and I pictures of their drool worthy plates.  To her credit, my inspiration for Taco Chicken comes from my "numero uno"  female offspring, (cheers for genetics)!  Not only was the flavor unparalleled, the macros are fantastic too.  Each of the 8 servings are only 278 calories, 12.5g net carbs and 34g protein.  The other bonus, Taco Chicken can be folded into a taco or used on top of a mixed Green Salad...so name your poison as you are heading to the kitchen.  Join in on our family fun, try this out, then text a picture to someone you love!  #familia

Ingredients for 8 servings~
1 diced Roma Tomato, drained on paper towel
2.5 pounds Chicken Tenderloins
1oz packet Taco Seasoning
8oz reduced fat Cream Cheese, softened
4oz can diced Green Chilis
10oz can drained Rotel
15oz can drained Black Beans (Spicy if available)
2 sliced Green Onion
1/4 cup shredded Cheese (Cheddar, Jack or Mozzarella)
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8 Taco Shells (macros not included)
Avocado slices (macros not included)
Salsa (macros not included)
Lettuce (macros not included)

     Dice Tomato early in the day and drain on paper towel several hours.  Spray 9X13 pan with Pam and lay Chicken Tenderloins side by side in pan, sprinkle with Taco Seasoning.  Mix softened Cream Cheese with can of Green Chilis til well incorporated, then blend in drained Rotel, then stir in Black Beans and pour over Chicken.  Bake uncovered at 350 for one hour.  Remove and top with diced Tomato, Green Onion and Cheese.  Serve in soft Flour Taco Shells with sliced Avocado, Salsa, and Lettuce if desired, or serve on top of mixed Greens as a Salad.  Enjoy  :)