Salsa Chicken

Personalize this recipe by using your favorite tomato-based salsa. Or try a fruit salsa such as peach, cranberry, or pineapple. Serve over white rice.

Photo by Shawnda S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Yield: 4 servings

  • Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

  • 2 teaspoons taco seasoning

  • Cooking spray

  • 2/3 cup bottled salsa

  • 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese

  • 1 (4-ounce) can whole green chiles, drained and thinly sliced

  • 1/4 cup fat-free sour cream

  • 2 tablespoons sliced ripe olives

Directions

Preheat oven to 475°. Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives. Nutritional Information Calories:207 (15% from fat) Fat:3.5g (sat 1.4g,mono 1.1g,poly 0.5g) Protein:33.4g Carbohydrate:9.5g Fiber:2.1g Cholesterol:71mg Iron:1.5mg Sodium:587mg Calcium:130mg

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