Salsa Chicken with Cumin Sour Cream
Spinach with Lime Vinaigrette
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp kosher salt
- 1 Tbsp ground cumin, divided
- 2 Tbsp olive oil
- 1 cup fresh salsa
- ¾ cup sour cream
- 1 Tbsp lime juice
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand. Coat both sides with cooking spray; sprinkle with salt and 2 tsp cumin.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Turn chicken, and top with salsa. Reduce heat to medium. Cover and cook 10 to 12 minutes or until chicken is done.
- Stir together sour cream, lime juice, and 1 tsp cumin. Top chicken with sour cream mixture.
Side Dish Ingredients
- ¼ cup sliced almonds
- 3 Tbsp fresh lime juice
- 2½ Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant, stirring occasionally.
- Whisk together lime juice, oil, salt, and pepper. Toss with spinach and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
374
|
119
|
493
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 338 | 148 | 486 |
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