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

Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.

Nancy Hughes
Recipe by Cooking Light June 2006

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Beau Gustafson

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.

Nutrition Facts

199 calories; calories from fat 28%; fat 6.2g; saturated fat 1.2g; mono fat 3.1g; poly fat 1g; protein 30.5g; carbohydrates 4.9g; fiber 2.2g; cholesterol 74mg; iron 1.5mg; sodium 529mg; calcium 25mg.
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