Green Chile Huevos Rancheros
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp salt-free Southwest chipotle seasoning
- 2 zucchini, cut into ½-inch-thick slices
- ½ red onion, thinly sliced
- 1 Tbsp canola oil
- ⅜ tsp salt, divided
- 3 large eggs
- ¾ cup tomatillo salsa
- 1 tomato, cut into wedges
- 1½ avocados, sliced
- 1 jalapeño pepper, thinly sliced (see Note)
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Preheat grill or grill pan to medium-high heat.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; lightly coat both sides with cooking spray. Sprinkle with seasoning.
- Grill chicken, covered, 5 minutes per side or until done; thinly slice.
- Meanwhile, toss together zucchini, onion, oil, and ¼ tsp salt on a large baking sheet; spread in a single layer. Bake 15 to 20 minutes or until just tender.
- Fry eggs in a nonstick skillet to desired doneness.
- Divide zucchini mixture among 3 plates; top with chicken, salsa, fried eggs, tomatoes, avocados, jalapeños, cilantro, and ⅛ tsp salt.
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) | 750 | 750 |
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