Tex-Mex Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless/skinless chicken breasts1/2 cup fat-free italian dressing1 can (16 oz) Mexican-style diced tomatoes2 cloves garlic, minced2 jalapeno peppers, minced1/4 cup chopped fresh cilantro4 slices pepper-jack cheese1 cup uncooked brown rice
Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user POPETONY.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user POPETONY.
Nutritional Info Amount Per Serving
- Calories: 528.7
- Total Fat: 10.3 g
- Cholesterol: 162.9 mg
- Sodium: 788.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 2.7 g
- Protein: 63.3 g
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