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 Cooking Light

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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

  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.
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