California Skillet Chicken
Steamed Vegetable Medley
Ingredients
- 3 slices center cut bacon
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt
- ¼ tsp pepper
- ½ pint grape tomatoes
- ⅓ cup refrigerated yogurt Ranch dressing
- ½ tsp ground chipotle chile pepper
- ½ cup shredded Monterey Jack cheese
- 1 avocado, cubed
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Drain, reserving drippings in skillet. Coarsely crumble bacon.
- Sprinkle chicken with salt and pepper. Cook chicken in hot drippings in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Add tomatoes; 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
- 1 (12-oz) pkg broccoli, cauliflower, and carrot medley
- 1 Tbsp butter
- ¼ tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Cook vegetables according to package directions; stir in butter, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
429
|
67
|
496
|
| Fat (g) | 24 | 4 | 28 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 9 | 7 | 16 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 749 | 0 | 749 |
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