Southwest Rubbed Chicken

Every Tuesday at our house is Taco Tuesday.  I make rice, seasoned black beans, guacamole, and this Southwest Rubbed Chicken.  We put everything in serving bowls on the table, add cheese, salsa, and tortillas and let everyone create their own tacos.  I usually go sans tortilla.  Jeff overfills his and makes a mess everywhere.  Chloe and Miles fill theirs with rice, beans, and cheese.  And Harrison fills his plate with tears. 

This chicken works great for tacos, fajitas, taco salad, burritos, or eaten plain with your bare hands.  Here's how to cook it to perfection:

Southwest Rubbed Chicken

1 T. taco seasoning*
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. dried parsley
1 T. brown sugar
1/2 tsp. black pepper
4 boneless, skinless chicken breast halves
nonfat cooking spray

*For spicier rub, use 1 T. chili powder and 1/4 tsp. cumin in place of taco seasoning.

Preheat broiler on high.  Spray broiling pan with cooking spray.  Combine spices.  Rinse chicken.  Pat dry with a paper towel.  Rub spices all over chicken breasts.  Broil for 6 minutes on each side.  (Large chicken breasts may take 8 minutes on each side.) 

One and a half chicken breasts are usually enough for our family, so I freeze the rest of the cooked chicken for the following Tuesday.