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. :)
Salsa Chicken
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.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 207
- Calories from fat: 15%
- Fat: 3.5g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.5g
- Protein: 33.4g
- Carbohydrate: 9.5g
- Fiber: 2.1g
- Cholesterol: 71mg
- Iron: 1.5mg
- Sodium: 587mg
- Calcium: 130mg
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.
Salsa Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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