California Skillet Chicken
Steamed Vegetable Medley
Ingredients
- 6 slices center cut bacon
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1 pint grape tomatoes
- ¾ cup refrigerated yogurt Ranch dressing
- ¾ tsp ground chipotle chile pepper
- 1 cup shredded Monterey Jack cheese
- 2 avocados, cubed
- ¼ cup chopped fresh cilantro
Instructions
- Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet. Coarsely crumble bacon.
- Sprinkle chicken with ½ tsp each salt and pepper. 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 tomatoes and ¼ tsp each salt and pepper; cook 2 to 3 minutes or until tomatoes begin to burst.
- Meanwhile, combine dressing and chipotle pepper.
- Sprinkle chicken with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with bacon, avocado, and cilantro. Drizzle with dressing.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli, cauliflower, and carrot medley
- 2 Tbsp butter
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Cook vegetables according to package directions; stir in butter, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
451
|
67
|
518
|
| Fat (g) | 25 | 4 | 29 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 12 | 7 | 19 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 877 | 0 | 877 |
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