Tomatillo Chicken
Skillet Corn Salsa and Tortilla Chips
Ingredients
- ¾ lb boneless, skinless chicken breasts
- Pinch of salt
- ¼ tsp pepper
- 1 tsp olive oil
- ¾ cup tomatillo salsa (such as Frontera)
- 1 avocado, sliced
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp sour cream
Instructions
- Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until browned.
- Pour salsa over chicken; cover and cook 5 minutes or until chicken is done.
- Top each serving with avocado, cilantro, and sour cream.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 cups frozen whole kernel corn, thawed
- 1 tsp olive oil
- ⅓ cup fresh salsa
- Pinch of salt
- ⅓ (9-oz) pkg multigrain tortilla chips
Side Dish Instructions
- Cook garlic and corn in hot oil in a large skillet over medium heat 5 minutes or until tender; stir in salsa and salt.
- Serve with tortilla chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
410
|
383
|
793
|
| Fat (g) | 20 | 14 | 34 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 41 | 7 | 48 |
| Carb (g) | 15 | 60 | 75 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 562 | 384 | 946 |
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