Salsa Chicken

No, this isn't the recipe that floats all over WeWa about chicken in the crockpot. D doesn't like meat in a crockpot, so you won't catch many recipes here with it.

Anyway, this is a go to dish as we usually always have the ingredients on hand.

Salsa Chicken

Photo by ALB

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 (we don't use)


Preparation
Preheat oven to 475°.
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.


Yield: 4 servings

CALORIES 207 (15% from fat); FAT 3.5g (sat 1.4g,mono 1.1g,poly 0.5g); PROTEIN 33.4g; CHOLESTEROL 71mg; CALCIUM 130mg; SODIUM 587mg; FIBER 2.1g; IRON 1.5mg; CARBOHYDRATE 9.5g

Cooking Light, APRIL 2004