Jan

Salsa Chicken

By admin

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: Randy Mayor; Jan Gautro

YIELD: 4 servings
COURSE: Main Dishes

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

Preparation

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

Amount per serving