Salsa Chicken

Salsa ChickenRecipe
Randy Mayor; Jan Gautro
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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 15 %
Fat 3.5 g
Satfat 1.4 g
Monofat 1.1 g
Polyfat 0.5 g
Protein 33.4 g
Carbohydrate 9.5 g
Fiber 2.1 g
Cholesterol 71 mg
Iron 1.5 mg
Sodium 587 mg
Calcium 130 mg


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


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.