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Salsa Chicken

Randy Mayor; Jan Gautro
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. 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.