South Beach Diet Salsa Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 cups finely shredded iceberg lettuce 1 1/2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 pound boneless, skinless chicken breast, cut into 1" pieces 1 large egg whites 1 tablespoon extra-virgin olive oil 4 ounces chunky tomato salsa 1⁄4 cup fat-free sour cream
Divide the lettuce between 2 individual plates, cover and set aside. In a bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg white, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5–7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user EHAMLIN3897.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5–7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user EHAMLIN3897.
Nutritional Info Amount Per Serving
- Calories: 251.6
- Total Fat: 9.0 g
- Cholesterol: 70.0 mg
- Sodium: 436.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.2 g
- Protein: 32.4 g
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