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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Personalize this chicken recipe by using your favorite tomato-based salsa. Or try a fruit salsa such as peach, cranberry, or pineapple. Serve over white rice. 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 |
Directions:
1. Preheat oven to 475°.
2. 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.
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