Personalize this chicken recipe by using your favorite tomato-based salsa. Or try a fruit salsa such as peach, cranberry, or pineapple. Serve over white rice.
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 teaspoons taco seasoning
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
How to Make It
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.
This was really good. There was a lot of flavor without any one flavor being too overpowering. Very easy to make. I would cut the step of mixing the taco seasoning with the chicken in a bowl...just a waste of a bowl, it can be done in the frying pan. It's funny how many people left out olives...I did as well, no one here likes them. :)
Quick and so delicious! I made it for the first time tonight and my husband just raved about it. We are both trying to lose weight, and it is challenging to find something so tasty and yet only 207 calories per serving. I made the dish as stated, but also added fresh diced tomato and cilantro after baking. Two thumbs up!!!
This came out sooooo good. I was surprised it came out as good as it did considering some of the 3 star ratings, I wasn't expecting it to taste this good. It was so good that when we were done eating I cooked some more for the next day. The only change I did was I excluded the olives. Don't like olives in my food. I like 'em on the side with a deli sandwich like a pickle. I added more green chili peppers and also had it with some tortillos along with Spanish Rice. Very tasty.
I have been making this dish for about 5 years (since it was published in Cooking Light in 2004) and I love it! It is so quick and easy. I make it without olives since my husband doesn't like them and it's still tasty. When you don't know what to make for dinner, this is a great go-to recipe - most of the ingredients are staples and the ones that aren't keep forever in the pantry (i.e. olives and green chilies). Also, substitute Greek yogurt (i.e. Fage) for the sour cream to make it even more low fat - no one will be the wiser!
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