Queso Chicken
Avocado-Arugula Salad
Wine Recommendation
Josh Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp taco seasoning mix
- 3 Tbsp olive oil
- 1 cup queso dip
- 1 cup shredded pepper-Jack cheese (or use Cheddar)
- 1 cup fresh salsa
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. Cut into 6 serving-size pieces. Sprinkle with seasoning and desired amount of 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; top with pepper-Jack cheese. Broil 2 minutes or until browned. Top with pico de gallo, if desired.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula (or use spinach)
- 2 avocados, thinly sliced
- 6 Tbsp olive oil vinaigrette
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
157
|
557
|
| Fat (g) | 20 | 15 | 35 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 46 | 2 | 48 |
| Carb (g) | 7 | 5 | 12 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 846 | 245 | 1091 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
