Salsa Chicken (2nd Version)

Salsa Chicken (Cooking Light)

* 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces (I used turkey, it turned out amazing)
* 2 teaspoons taco seasoning
* Cooking spray
* 2/3 cup bottled salsa
* 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
* 1 (4-ounce) can whole green chiles, drained and thinly sliced
* 1/4 cup fat-free sour cream
* 2 tablespoons sliced ripe olives
(I also added a chopped green pepper)

1. Preheat oven to 475°.
2. Combine chicken and seasoning in a medium bowl, tossing to coat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally.
4. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chilies.
5. Bake at 475° for 8 minutes or until chicken is done and cheese is melted.
6. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

**I served it over brown rice. it was AMAZING**


Makes four servings, 207 Calories each (3.5g Fat, 33.4g Protein, 9.5g Carb [2.1g Fiber]).

*Options! Try your favorite fruit salsas with this as well!

Watch the sodium on your salsa and seasonings for this recipe!