Monterey Chicken Skillet
Roasted Fingerling Potatoes and Broccoli
Ingredients
- 6 slices center cut bacon
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1½ cups spicy barbecue sauce
- 1 cup shredded Cheddar-Jack cheese
- 1 tomato, chopped
- 3 green onions, chopped
Instructions
- Cook bacon in a large skillet 5 minutes or until crisp. Drain, reserving drippings in skillet. Coarsely crumble bacon.
- Cook chicken, in batches, in hot drippings in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Return all chicken to skillet. Add barbecue sauce; cover and cook 2 to 3 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 bacon, tomato, and onions.
Side Dish Ingredients
- 1 (24-oz) bag fingerling potatoes, halved lengthwise
- 2 (12-oz) pkg broccoli florets
- 4 Tbsp olive oil
- 4 Tbsp minced garlic
- 1 tsp kosher salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Place potatoes and broccoli each on a rimmed baking sheet. Toss each with 2 Tbsp oil, 2 Tbsp garlic, ½ tsp salt, and ½ tsp pepper. Spread in a single layer.
- Bake potatoes 10 minutes. Add broccoli to oven, and bake 10 minutes longer or until potatoes and broccoli are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
207
|
587
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 42 | 6 | 48 |
| Carb (g) | 13 | 28 | 41 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 797 | 358 | 1155 |
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