Tomatillo Chicken
Skillet Corn Salsa and Tortilla Chips
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 (16-oz) jar tomatillo salsa
- 2 avocados, sliced
- ¼ cup chopped fresh cilantro
- 1 (8-oz) carton sour cream
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until browned.
- Pour salsa over chicken; cover and cook 5 minutes or until chicken is done.
- Top each serving with avocado, cilantro, and sour cream.
- 2 cloves garlic, minced
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- 2 Tbsp olive oil
- 1 cup fresh salsa
- ⅛ tsp salt
- 1 (9-oz) pkg multigrain tortilla chips
- Cook garlic and corn in hot oil in a large skillet over medium heat 5 minutes or until tender; stir in salsa and salt.
- Serve with tortilla chips.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
20 |
16 |
36 |
| Sat. Fat (g) |
6 |
2 |
8 |
| Protein (g) |
37 |
5 |
42 |
| Carb (g) |
13 |
48 |
61 |
| Fiber (g) |
2 |
5 |
7 |
| T. Sugs (g) |
4 |
5 |
9 |
| A. Sugs (g) |
0 |
0 |
0 |
