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Salsa Fish with Salad

Yield

Ingredients

  • 1/4 cup green salsa
  • 1 ounce shredded Monterey Jack cheese
  • 1 tablespoon pumpkin seeds
  • 6 ounce fillet of fish of choice
  • 1/3 tablespoon olive oil

Nutrition Information

  • calories 440
  • protein 43 g
  • carbohydrate 5 g
  • fat 26 g
  • satfat 8 g
  • sodium 620 mg
  • fiber 0 g
  • sugars 1 g
  • cholesterol 90 mg

How to Make It

  1. Pre-heat oven to 400 degrees F. Rinse and pat dry chicken breast; place on separate cutting board and make a horizontal slit through the thicker side, cutting almost to opposite side. Open breast to form two flaps. Place ham and Swiss cheese on one side of chicken breast, leaving 1/4-1/2 inch" border (depending on size), then fold over filling. Season breast with spices if desired, and drizzle it with olive oil; place on baking sheet. Bake for 25 to 30 minutes turning once half way through cooking, until browned on the outside and cooked through.