Mexican Chicken over Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a delicious way to cook chicken breasts. It can be served over a bed of lettuce with traditional garnishes (green onion, tomatoes, olives, cilantro avocado) or on top of nacho chips. Ingredients:
1 lb boneless skinless chicken breast, cut into strips |
1/2 cup water |
2 teaspoons chicken bouillon |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1 1/2 cups reduced-fat sour cream |
Directions:
1. In a large nonstick skillet, brown the chicken. Add water, bouillion, chili powder, cumin and garlic powder.
2. Cover and simmer 5-10 minutes or until chicken is tender.
3. Stir in sour cream and heat through. Do *not* boil.
4. Serve on top of a salad or create a taco salad with nacho chips, lettuce, and garnishes.
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