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Roasted Supper: Mexican Chicken or Fish

kept bymkuivin

Every Day with Rachael Ray magazine Official Website.


Spice Blend:
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon mexican oregano
1 teaspoon ancho (mild) or chipotle (hot) chile powder
salt and pepper

4 pieces (6-8 oz each) skinless, boneless chicken breasts or thick whitefish fillet (such as cod or pollock)
EVOO for liberal drizzling
2 tomatoes, thinly sliced
1 small red onion, ,thinly sliced
2 cloves garlic, thinly sliced
2 jalapeno chile peppers, thinly sliced
Queso fresco crumbles and a handful of cilantro leaves for garnishing

2 avocados, diced
1 lime, juiced
2 cups baby arugula



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