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Add a photoA quick Mexican dish that can easily be made on any weeknight!
Ingredients
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1 jar salsa, I use Newman's Own Pineapple Salsa
- 3 chicken breasts,skinless boneless
- Cheddar Jack cheese, shredded
- Sour Cream optional
- Blue Corn Chips optional
- Lime juice
Directions
- Mix first four ingredients together more or less to taste
- Pat dry chicken and season generously with the above mixture, place chicken in baking dish and spoon salsa over chicken enough to cover each piece
- Cook uncovered for 25-35 minutes then cover each piece with cheese turn oven to broil and cook an additional 2-4 minutes to melt cheese.
- Serve with sour cream and crumbled chips and a squeeze of lime
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 3 servings | |
| Calories 60 | |
| Calories from Fat 6 | 10% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 35mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.57g | 0% |
| Protein 10.94g | 18% |
