SALSA CHICKEN

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.7
  • Total Fat: 1.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 73.7 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 26.2 g

View full nutritional breakdown of SALSA CHICKEN calories by ingredient


Introduction

I CONCOCTED THIS RECIPE MYSELF WHILE ON THE HCG DIET DROPS FOR A CHANGE OF PACE AND I LOVE IT! I CAN NOW EAT A GREAT DISH WITH NO GUILT. I CONCOCTED THIS RECIPE MYSELF WHILE ON THE HCG DIET DROPS FOR A CHANGE OF PACE AND I LOVE IT! I CAN NOW EAT A GREAT DISH WITH NO GUILT.
Number of Servings: 4

Ingredients

    4 CHICKEN BREASTS, BONED AND SKINLESS
    4 SM. TOMATOES
    1-2 CUPS CHICKEN BROTH
    1 SM. ONION
    5 CLOVES GARLIC
    CILANTRO (OPTIONAL)
    1 TSP. CAYENNE PEPPER
    1/2 TSP. GARLIC POWDER
    1/2 TSP. ONION POWDER
    1 TSP. ADOBO SEASONING
    PEPPER TO TASTE
    I CANT BELIEVE ITS NOT BUTTER SPRAY

Directions

LIGHTLY SEASON CHICKEN WITH ADOBO AND PEPPER AND LET SIT. CHOP UP TOMATOES, ONION, GARLIC AND CILANTRO; SAUTE IN PAN WITH ICBINB SPRAY FOR A FEW MINUTES. ADD BROTH AND SEASONS AND LET COOK FOR APPROX. 10 MINUTES TO REDUCE LIQUID AND SOFTEN VEGE. WAY DOWN.
PLACE CHICKEN BREASTS IN A SM. CASSAROLE DISH. SPOON SALSA OVER EACH ONE AND ADD SOME BROTH SO CHICKEN DOES NOT STICK. COVER WITH FOIL AND BAKE FOR APPROX. 30 MINUTES. TAKE FOIL OFF AND BAKE FOR 5 MORE MINUTES, CHECKING FOR DONENESS. GARNISH WITH CILANTRO, IF DESIRED.

Number of Servings: 4

Recipe submitted by SparkPeople user ITALIANICE57.