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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 133.8
  • Total Fat: 5.1 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,213.3 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 16.5 g

View full nutritional breakdown of Mexican Chicken calories by ingredient
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Mexican Chicken

Submitted by: LAVASJUICE

Introduction

The heat on this dish can be adjusted by the amount of chipotle chilies added. I used one and it was just about perfect but if you are into spicier foods, go ahead and add up to three!

You can chop the chicken and wrap this up in a whole wheat tortilla or serve it with a black bean and corn salad.
The heat on this dish can be adjusted by the amount of chipotle chilies added. I used one and it was just about perfect but if you are into spicier foods, go ahead and add up to three!

You can chop the chicken and wrap this up in a whole wheat tortilla or serve it with a black bean and corn salad.

Number of Servings: 3

Ingredients

    1 LB Chicken Breast, boneless & skinless (3-4 breasts)
    1/4 cup of Pace Chunky Salsa, Mild
    1 Chipotle Pepper in Adobo Sauce
    1 can of Fire Roasted Green Chilie's
    1 can of Sliced Black Olives
    1 tsp of Black Pepper
    1 tsp of Salt
    1 tsp of Chipotle Pepper Powder (optional)
    Non stick cooking spray
    Rubber Gloves (optional for working with pepper)

Directions

Preheat your oven to 350 degrees.

Spray an 8x8 inch baking dish with non-stick cooking spray.

Remove one chipotle pepper from the sauce. With your gloves on, slice the pepper in half and lay it open so the seeds are exposed. Using the back side of the knife, scrape the seeds out of the pepper. (For added heat, leave the seeds in). Dispose of the seeds. Chop the pepper into small pieces.

In the baking dish, combine the salsa, chilies, chipotle pepper, and black olives.

Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper and chipotle pepper powder. Put in the baking dish, turning to coat both sides with the salsa mixture.

Cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove the foil and bake an additional 15 minutes.

Let the chicken sit for about 5-10 minutes and the juices redistribute before cutting. Chop into slices or chunks and cover with the salsa mixture!

Makes three 8 o.z. servings of chicken.

Number of Servings: 3

Recipe submitted by SparkPeople user LAVASJUICE.






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