• About
  • About Nutrio
  • About Sarah Remmer, RD, CDE
  • About Katie McCulloch, RD
  • Partnerships
• Services
  • Nutrition Counselling Packages
  • Professional Speaking
  • Forms to fill out
  • Insurance Coverage
  • Media
• Articles + Recipes
  • Feature Articles
    • Feature Article 3
    • Feature Article 2
    • Feature Article 1
  • Featured Recipes
    • Grilled Cedar Plank Salmon
    • Holiday Recipe 2009
    • Easy Mexican Chicken
    • Easy Vegetarian Chili
  • Archived Articles
  • Archived Recipes
  • Eating Healthy on a Budget
• Physician Referrals
• Links
• Contact

Easy Mexican Chicken

Ingredients:

1 Tbsp vegetable oil
4 boneless, skinless chicken breasts (500g total)
Pinch salt
Pinch freshly ground pepper
1 1/2 cup favourite salsa
1 cup shredded nacho cheese blend

Instructions:

1. In a large skillet, heat oil over medium-high heat.
2. Brown chicken breasts on both sides until lightly browned on the outside but still pink inside.
3. Season chicken with salt and pepper and add salsa.
4. Reduce heat and simmer for about fifteen minutes or until chicken is no longer pink inside and has reached an internal temperature of 170 degrees Fahrenheit.
5. Sprinkle each chicken breast with cheese and cook for five minutes or until cheese is melted.

Preparation time: Two minutes

Cooking time: Twenty minutes

*Serve with brown rice and a mixed green salad with low-fat vinaigrette dressing.