Holly Clegg’s Salsa Chicken

Whip up this quick Mexican chicken dish with salsa and four ingredients. Serve over rice to take advantage of the tasty southwestern sauce.

Makes 6 servings

2 cups salsa
1 cup nonfat sour cream
1 (1-ounce) package low-sodium taco seasoning
1 1/2 pounds boneless, skinless chicken breast tenders
1/2 cup reduced-fat sharp Cheddar cheese
Cilantro or green onion, chopped, optional

Preheat oven 350°F. Coat oblong glass baking dish with nonstick cooking spray. In bowl, mix together salsa, sour cream, and taco seasoning. Place chicken into prepared dish. Pour sauce over chicken and bake 45 minutes or until chicken is tender. Sprinkle with cheese and cilantro or green onion, if desired.

Nutritional information per serving:
Calories 238 Calories from Fat 19% Fat 5g Saturated Fat 2g Cholesterol 85mg Sodium 776mg Carbohydrates 15g Dietary Fiber 0g Total Sugars 5g Protein 29g
Dietary Exchanges: 1 other carbohydrate, 3 lean meat

Terrific Tip: Look for containers of fresh salsa in the produce section of the grocery but salsa in a jar works fine.

Nutrition Nugget: Did you know that 1/2 cup of salsa equals one serving of vegetables? All the more reason to dig in!

This recipe is from Holly Clegg’s new book Eating Well to Fight Arthritis.

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