Queso Chicken
Southwestern Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¾ tsp low-sodium taco seasoning mix
- ⅛ tsp pepper
- 1 tsp olive oil
- ⅓ cup queso dip
- ⅓ cup shredded pepper-Jack cheese
- ⅓ 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 an ovenproof skillet over medium-high heat 5 minutes per side or until done.
- Spoon queso over chicken; top with pepper-Jack cheese. Broil 2 minutes or until browned. Top with salsa.
Side Dish Ingredients
- ½ cup frozen corn kernels (see Note)
- 1 tsp olive oil
- 3 cups chopped romaine lettuce
- ¾ cup halved grape tomatoes
- 3 Tbsp 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 | 2 | 2 | |
| Calories |
400
|
143
|
543
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 46 | 3 | 49 |
| Carb (g) | 7 | 18 | 25 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 849 | 129 | 978 |
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