Queso Chicken
Southwestern Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 tsp low-sodium taco seasoning mix
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 cup queso dip
- 1 cup shredded pepper-Jack cheese
- 1 cup fresh salsa or pico de gallo
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 pepper.
- Cook chicken in hot oil in a large 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. Top with salsa.
Side Dish Ingredients
- 1½ cups frozen corn kernels
- 1 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes, halved
- ½ cup lemon vinaigrette
Side Dish Instructions
- Cook frozen corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned. Toss together lettuce, tomatoes, corn, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
129
|
529
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 46 | 2 | 48 |
| Carb (g) | 7 | 16 | 23 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 846 | 113 | 959 |
Quick & Healthy Meal Plan
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