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Instructions |
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Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 Tbsp. Chipotle Rub. Sprinkle additional 1 Tbsp. Chipotle rub over both Sides of chicken and place chicken breasts on top of vegetables. Cover and microwave for 10-15 minutes
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Place flour tortillas in mini baker, cover with foil and put in the oven to warm at 250°. (or warm in the micro cooker in the microwave for about 1 minute)
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While the chicken is cooking, place all salsa ingredients in the Stainless Steel Mixing Bowl and chop with the salad chopper. Use avocado peeler and mix & masher to mash avocados, add a bit of finely chopped onion, garlic, salt and pepper. You can also add a finely chopped tomato if you like.
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To serve-
Turn the Small Dots Bowl upside down and place the Medium Dots Bowl on top. Place in Large Square Bowl. Put the salsa in the top bowl and Surround with tortilla chips. Using the 2 Bowl Caddy, place cheese in one Small Simple Additions Bowl and guacamole in the other. Place bowls in caddy. When the chicken is done, remove peppers and onions to another Medium Dots Bowl. Leave chicken in DCB with the broth and chop with the Salad Chopper.
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Originally Submitted
9/8/2011
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