Ingredients
1 tbsp chili powder
1 tsp ground cumin
(1-3/4 lbs) boneless, skinless chicken breasts,
cut into strips
1 tbsp olive oil
1 cup chunky salsa
1/4 cup water
1 bag (about 7 ounces) mixed salad greens
Directions:
1. In a medium size bowl, stir together the chili powder and cumin. Add in the chicken and toss to coat.
2. Heat the oil in a 12 inch skillet over medium-high heat. Add the chicken and cook 15 minutes or until well browned and cooked through, stirring often. Remove chicken from skillet; cover and keep warm.
3. Stir the salsa and water into the skillet and cook until mixture is hot and bubbly. Divide greens among 6 plates. Top with the chicken and the salsa mixture.
Yield: 6 Servings
Serving Size: 2 cups per serving
Weight Watchers PointsPlus+ = 5
Nutritional Information:
Calories 194, Total Fat 6g, Saturated Fat 1g, Cholesterol 78g, Sodium 391mg,
Carbs 4g, Fiber 1g, Protein 29g, Vitamin A 19 %DV, Vitamin C 8 %DV,
Calcium 3 %DV, Iron 9 %DV
1 tsp ground cumin
(1-3/4 lbs) boneless, skinless chicken breasts,
cut into strips
1 tbsp olive oil
1 cup chunky salsa
1/4 cup water
1 bag (about 7 ounces) mixed salad greens
Directions:
1. In a medium size bowl, stir together the chili powder and cumin. Add in the chicken and toss to coat.
2. Heat the oil in a 12 inch skillet over medium-high heat. Add the chicken and cook 15 minutes or until well browned and cooked through, stirring often. Remove chicken from skillet; cover and keep warm.
3. Stir the salsa and water into the skillet and cook until mixture is hot and bubbly. Divide greens among 6 plates. Top with the chicken and the salsa mixture.
Yield: 6 Servings
Serving Size: 2 cups per serving
Weight Watchers PointsPlus+ = 5
Nutritional Information:
Calories 194, Total Fat 6g, Saturated Fat 1g, Cholesterol 78g, Sodium 391mg,
Carbs 4g, Fiber 1g, Protein 29g, Vitamin A 19 %DV, Vitamin C 8 %DV,
Calcium 3 %DV, Iron 9 %DV
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