Salsa Chicken

Salsa Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

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

  • 2

    teaspoons taco seasoning

  • Cooking spray

  • cup bottled salsa

  • cup (about 2½ ounces) shredded reduced-fat cheddar cheese

  • 1

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

  • ¼

    cup fat-free sour cream

  • 2

    tablespoons sliced ripe olives

  • white rice, cooked


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 Serve over white rice.


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