Queso Chicken
Avocado-Arugula Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ Tbsp taco seasoning mix
- 1½ Tbsp olive oil
- ½ cup queso dip
- ½ cup shredded pepper-Jack cheese
- Fresh pico de gallo (optional)
Instructions
- Preheat broiler. Pound chicken to a ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with seasoning and desired amount of pepper.
- Cook chicken in hot oil in an ovenproof skillet over medium-high heat 5 minutes per side or until done.
- Spoon queso over chicken, and top with pepper-Jack cheese. Broil 2 minutes or until browned. Cut into three serving-size portions. Top with pico de gallo, if desired.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- 1 avocado, thinly sliced
- 3 Tbsp olive oil vinaigrette
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine arugula, avocado, vinaigrette, salt, and pepper in a bowl. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
364
|
157
|
521
|
| Fat (g) | 24 | 15 | 39 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 695 | 245 | 940 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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