MAKES 2 SERVINGS
*SERVED WITH 2 CUPS OF ANY VEGGIES, PREPARED ANY WAY*
Macros: 317 cal, fat 7g, carbs 17g, protein 41g, fibre 7g
Ingredients:
300 Boneless, Skinless Chicken Breasts
2.5 G Olive Oil
1/2 Tsp Garlic Salt
1/2 Tsp Black Pepper
A Sprinkle Of Chili Powder Or Your Favourite Mexican Seasoning Blend
63G Chicken Broth
375 G Of Your Favourite Salsa, Any Variety
45 G Shredded Tex-Mex Blend Cheese
1 Lime, Sliced Into Wedges
Directions:
Preheat the oven to 400 F. Heat an oven-proof skillet (like cast iron) over medium-high heat. Rub the chicken breasts with the olive oil, garlic salt, black pepper and seasoning blend. Add the chicken to the hot pan and let it sear, about 3 minutes on each side, until brown. Remove the chicken from the pan and set aside.With the skillet still on the stove, add the chicken broth to the pan and use a spatula to scrape up any delicious brown bits from the bottom of the pan. Add the salsa, stir, and let it bubble until the extra liquid evaporates and the salsa’s volume
reduces by half, about 7–10 minutes.When the salsa is thickened, nestle the chicken breasts back in the sauce. Top each chicken breast with 11 grams of cheese, and place the pan skillet in the hot oven. Let the dish bake until the cheese is melted and the chicken is cooked through, about 5–10 minutes, depending on the thickness of your chicken.Serve with lime wedges alongside your veggies. This recipe is driven by the salsa, so make sure you use a brand that you like. If you find your salsa is a little bland, try adding extra salt and some fresh lime juice.
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