Tomatillo Chicken
Skillet Corn Salsa and Tortilla Chips
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 (16-oz) jar tomatillo salsa
- 2 avocados, sliced
- ¼ cup chopped fresh cilantro
- 1 (8-oz) carton 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
- 2 cloves garlic, minced
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- 2 Tbsp olive oil
- 1 cup fresh salsa
- ⅛ tsp salt
- 1 (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 | 6 | 6 | |
| Calories |
391
|
349
|
740
|
| Fat (g) | 20 | 16 | 36 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 37 | 5 | 42 |
| Carb (g) | 13 | 48 | 61 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 623 | 358 | 981 |
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