Green Chile Huevos Rancheros
Ingredients
- 2 zucchini, cut into ½-inch-thick slices
- ½ red onion, thinly sliced
- 1 Tbsp canola oil, divided
- ½ tsp salt, divided
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp salt-free Southwest chipotle seasoning
- 3 large eggs
- ¾ cup tomatillo salsa
- 1 tomato, cut into wedges
- 1½ avocados, sliced
- 1 jalapeño pepper, thinly sliced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Toss together zucchini, onion, ½ Tbsp oil, and ¼ tsp salt on a large baking sheet; spread in a single layer. Bake 15 to 20 minutes or until just tender.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with seasoning.
- Cook chicken in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until done; thinly slice.
- Fry eggs in a nonstick skillet to desired doneness. Sprinkle with ¼ tsp salt.
- Divide zucchini mixture among 3 plates; top with chicken, salsa, eggs, tomato, avocado, jalapeño, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
390
|
390
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 857 | 857 |
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