Tex-Mex Chicken
Garlicky Zucchini Spears
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 (1-oz) envelope less sodium taco seasoning mix
- 2 Tbsp olive oil
- 6 slices Monterey Jack cheese
- ½ (9-oz) bottle salsa verde sauce
Instructions
- Rub chicken with seasoning mix. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Top each chicken breast with cheese. Let stand until cheese is melted. Serve chicken with salsa verde sauce.
Side Dish Ingredients
- 3 large zucchini
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 2 (8.5-oz) pouches Mexican rice and street corn
Side Dish Instructions
- Preheat oven to 450°F. Cut zucchini into spears. Toss together zucchini, oil and garlic on a lightly greased rimmed baking sheet.
- Bake 10 to 12 minutes or until lightly browned and tender.
- Heat rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
270
|
686
|
| Fat (g) | 22 | 8 | 30 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 45 | 5 | 50 |
| Carb (g) | 5 | 30 | 35 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 607 | 294 | 901 |
| T. Sugs (g) | 0 | 6 | 6 |
| A. Sugs (g) | 0 | 1 | 1 |
30 Minute Meals Meal Plan
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