Smothered Green Chile Pepper Chicken

Photo: Oxmoor House

Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.

Yield: 4 servings (serving size: 2 chicken thighs and 3 tablespoons broth)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 45%
  • Fat: 15g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3g
  • Protein: 34.1g
  • Carbohydrate: 4.7g
  • Fiber: 0.5g
  • Cholesterol: 120mg
  • Iron: 2mg
  • Sodium: 574mg
  • Calcium: 116mg

Ingredients

  • 8 (3-ounce) skinless, boneless chicken thighs
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 3 tablespoons reduced-sodium taco seasoning
  • 8 canned whole green chiles, drained
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
  3. 3. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.
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