Queso Chicken Bake
Avocado-Spinach Salad
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp less-sodium taco seasoning mix
- 1 Tbsp olive oil
- 1 cup refrigerated salsa
- 1 cup frozen yellow corn
- ½ cup white cheese dip
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F. Sprinkle chicken with seasoning. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Stir together salsa, corn, and queso dip in a lightly greased 9-inch baking dish. Nestle chicken in sauce in dish; sprinkle with shredded cheese.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- 1 avocado, thinly sliced
- 3 Tbsp olive oil vinaigrette
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
441
|
193
|
634
|
| Fat (g) | 19 | 19 | 38 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 46 | 2 | 48 |
| Carb (g) | 20 | 7 | 27 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 851 | 188 | 1039 |
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