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This was a winner in our house. At least for me and hubby. Kids wouldn’t touch it. Surprised? Not me.
I had a chicken breast left over for lunch today and I chopped it up and put it on a salad with some black beans and salsa. It was yum!
Last night I served it with Corn-Filled Mini Muffins and green beans.
Smothered Green Chile Pepper Chicken via Cooking Light
Prep Time: 4 minutes
Cook Time: 35 minutes
Yield: 4 servings (serving size: 2 chicken thighs and 3 tablespoons broth)
Ingredients
- 8 (3-ounce) skinless, boneless chicken thighs
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 3 tablespoons reduced-sodium taco seasoning
- 8 canned whole green chiles, drained
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 400°.
2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
3. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.
Nutritional Information
- Calories:
- 301 (45% from fat)
- Fat:
- 15g (sat 5g,mono 5.5g,poly 3g)
- Protein:
- 34.1g
- Carbohydrate:
- 4.7g
- Fiber:
- 0.5g
- Cholesterol:
- 120mg
- Iron:
- 2mg
- Sodium:
- 574mg
- Calcium:
- 116mg
{ 3 comments… read them below or add one }
What kind of sides did you pair with this?
.-= Rachel – Following in My Shoes´s last blog ..Dear Face … =-.
I made the mini corn bread muffins with it when we had it. You can make a black bean salsa to eat with it too
LOL — I *just* saw that part of your post!
.-= Rachel – Following in My Shoes´s last blog ..Dear Face … =-.