Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp.

Alyson Haynes
Recipe by Cooking Light August 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

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  • Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

Nutrition Facts

243 calories; calories from fat 28%; fat 7.6g; saturated fat 1.6g; mono fat 3.5g; poly fat 1.3g; protein 35.6g; carbohydrates 7.3g; fiber 2.7g; cholesterol 94mg; iron 1.7mg; sodium 533mg; calcium 34mg.
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