Cheesy Mexican Chicken Skillet
Black Beans and Rice
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 1 cup shredded reduced-fat Mexican-blend cheese
- 1 large avocado, thinly sliced
- 1 tomato, chopped
- ¼ cup chopped fresh cilantro
- ¾ cup reduced-fat sour cream
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Return all chicken to skillet. Add enchilada sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done.
- Sprinkle chicken with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with avocado, tomato, and cilantro. Serve with sour cream.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable rice
- 1 (15-oz) can black beans, drained and rinsed
- ½ chopped red onion
- 2 Tbsp fresh lime juice
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Combine rice, beans, onion, lime juice, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
111
|
548
|
| Fat (g) | 23 | 1 | 24 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 47 | 4 | 51 |
| Carb (g) | 10 | 20 | 30 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 483 | 292 | 775 |
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