Smothered Green Chile Chicken
Avocado and Mixed Greens
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 3 boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 (4-oz) can diced green chiles, drained
- ½ (8-oz) block cream cheese, softened
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 cup shredded Mexican-blend cheese
- 1 green onion, thinly sliced
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side. Transfer chicken to a small baking dish.
- Combine chiles, cream cheese, cumin, and garlic powder. Spread over chicken; sprinkle with shredded cheese.
- Bake 15 minutes or until chicken is done. Sprinkle with onion.
Side Dish Ingredients
- 1 (5-oz) pkg mixed baby greens
- 1 small tomato, sliced
- 1 avocado, thinly sliced
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- ¼ cup lime-cilantro vinaigrette
- ¼ cup crumbled cotija cheese
Side Dish Instructions
- Combine greens, tomato, avocado, and pepitas in a bowl. Drizzle with dressing; toss. Sprinkle with cheese.
30 Minute Meals Meal Plan
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