Salsa Archives | Strength and Sunshine

Gluten-Free Skillet Plantain Nachos (Vegan, Grain-Free, Allergy-Free)

April 25, 2018 by Rebecca @ Strength and Sunshine 32 Comments

A delicious, messy, plant-based skillet of nachos! Gluten-Free Skillet Plantain Nachos that are vegan, grain-free, and top 8 allergy-free! Loaded with veggies and plantain chips, topped with salsa and an easy homemade vegan cheese sauce recipe, these nachos make for a fun Mexican meal any night of the week!

Nachoooooos! Who’s ready for some messy, all hand in, nacho-eating? Straight from the good ‘ole skillet, loaded with ALL the veggies, black beans, salsa, a killer homemade vegan cheese sauce, and the star of the show…PLANTAIN CHIPS! At first glance you could almost mistake those crunchy yellow chips for your typical corn tortilla chips, but no! These babies are grain-free and bring a little something extra to the nacho-eating experience!Read More

Gluten-Free Pinto Bean Tamales (Vegan, Allergy-Free)

April 16, 2018 by Rebecca @ Strength and Sunshine 64 Comments

An easy Mexican tamale recipe with a homemade masa dough and spicy pinto bean filling. These Gluten-Free Pinto Bean Tamales are vegan and top 8 allergy-free, making them a great meatless weeknight meal the whole family will love!

Who’s never had a tamale before? I hadn’t…until last year when I made these pinto bean tamales! Maybe you don’t even know what a tamale is; that’s about to end right now! A tamale is a traditional Mexican dish of a homemade masa (corn) dough wrapped and steamed/baked in a corn husk with a filling of either meat, cheeses, vegetables, chilies, beans, even fruits or nothing at all! It’s also part of Central American, South American, and Caribbean cuisine (not just Mexican). They can be served as a breakfast or dinner meal and they’re also a common street and festival food!Read More

Slow Cooker Chicken Sofrito (Gluten-Free, Paleo)

April 26, 2017 by Rebecca @ Strength and Sunshine 44 Comments

Time to wake up those taste buds! A super spicy and easy dinner recipe you can throw together in minutes! Slow Cooker Chicken Sofrito made right in your crockpot, gluten-free, paleo, and allergy-free! This flavor-packed healthy recipe gives you a dose veggies from the homemade salsa!

Caution: fiery heat ahead! This recipe is not for the faint of heart! I can’t even handle much spice…I love it…but my body doesn’t. However, sometimes we just have to “take one for the team” and “man up”! I love my salsas and I love the slow cooker….I had to finally try some sofrito! I didn’t even know was sofrito was until I did some “googleing” before making this recipe.Read More

Red Lentil Nacho Dip (Gluten-Free, Vegan)

February 1, 2017 by Rebecca @ Strength and Sunshine 102 Comments

Your favorite Mexican appetizer, now as a dip! A creamy Red Lentil Nacho Dip that’s allergy-free, gluten-free, and vegan! A perfect recipe for parties or everyday snacking! Easy to make and delicious to eat!

The Super Bowl is just around the corner and we all know that means some killer snacks and appetizers are in order! Personally, I’m not a snacker and if I am going to have an appetizer, it better well be healthy and nutritious! One thing that’s always important to have is some fantastic dips!Read More

Spice Rubbed Salsa Chicken

November 2, 2016 by Rebecca @ Strength and Sunshine 66 Comments

Spice Rubbed Salsa Chicken takes the typical chicken and salsa pairing up a few notches in an easy, gluten-free, allergy-free, and paleo way! A great dinner recipe to have on hand so you can whip up something tasty and healthy for the whole family on any weeknight!

You can do salsa chicken in the slow cooker, but why not bake it in 30 minutes instead? I’m pretty sure this baked recipe came about due to the fact that I was stuck with only some thin sliced chicken breasts. The grocery back home is either a hit or miss with good, on sale chicken breasts. Sometimes they have an amazing sale, sometimes I might as well buy a car, and sometimes they have none at all. This time…they had zero; they did have these thin sliced breasts, though!

If you’ve ever made chicken in the slow cooker, you know it shrinks to about half the size. If you’re going to cook chicken breasts in the slow cooker, they’d better be darn big! Otherwise, you’ll be left with a sad tiny piece for dinner…Yes, it’s the same “nutritionally as when it started, but let’s get real here! I want more than just a few bites for dinner! Now that I was stuck with these thin slices of chicken breasts, I was already down to “smaller” pieces. Putting them in the slow cooker would be pointless. They’d cook super fast anyway right in the oven! Less thickness to cook through!

So why not dry rub those babies with some spices, throw them in the iron, cover in salsa, and bake!? Not only do you get the killer flavor from the magical cast iron, but the spices fuse into the chicken and the salsa tastes even better when it’s warm and baked right in, keeping the chicken super moist! No need to fear the thin chicken breasts any longer! We can make them nice and yummy and not miss their bigger cousin!

I just realized something tragic. I have neither my cast iron or my slow cooker(s). This is bad! I’m been thinking about buying a small cast iron. The one I have at home is a nice big 10.25 inch. I want a small 6.25 inch one next! Not only for a single-serve dinner of one chicken breast but to make a skillet cookie and/or brownie too! Priorities, right? You can’t really beat $8 so this cast iron may just be my early Christmas gift to myself!

And a dutch baby! A gluten-free and vegan dutch baby! I’m not sure how I’ll pull that egg-filled dish off, but I do know I need the cast iron magic for it! Cast iron skillets never fail you. They basically guarantee a winning recipe (<—proof!). More proof that my dreams of a dutch baby will come is this recipe for thin sliced chicken breasts! No fail, my friends!

Spice Rubbed Salsa Chicken

Spice Rubbed Salsa Chicken

Author: Rebecca Pytell
Cook Time: 30 mins
Total Time: 30 mins
Yield: 4 1x
Category: Main
Cuisine: Mexican

Scale

Ingredients

1 lb Thin Sliced Chicken Breasts (about 4)
16oz Mild Salsa
1/2 Tsp Smoked Paprika
1/2 Tsp Cumin
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder

Instructions

Preheat the oven to 350°F.
Rub the chicken breasts with the spices and place in a seasoned cast iron skillet.
Pour the salsa over the chicken to cover.
Bake in the oven for 30 minutes.

Nutrition

Serving Size: 1

Well, I give you chicken and I give myself the inspiration to go make a skillet brownie, skillet cookie, and dutch baby recipe! But first I need that small cast iron! Hello, Amazon! Is there anything the cast iron can’t do? I think not!

So tell me:

+ Thin sliced? I think thin sliced are great for dishes like Chicken Piccata!

+ Ever have a dutch baby?

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