This is a very simple and nutritional Weight Watcher’s dish.
Salsa Chicken
- 12 oz. skinless, boneless chicken breasts
- 1 (15 oz.) can black beans (I use no salt beans)
- 1 (15 oz.) can kernel corn (I use unsalted corn)
- salsa
- low-fat cheese, shredded
Place chicken in a baking dish and spoon beans, corn and salsa over the chicken. Bake 1 hour at 350°F. Top with shredded low-fat cheese.
Points Value 6 (3 oz. chicken with 3/4 cup corn and beans, 2 tbsp. salsa and 2 tbsp. cheese)
I also have a recipe for the slow cooker.
Salsa Chicken
- 4 (5 oz.) boneless, skinless, chicken breasts
- 1 (15 oz.) can whole kernel corn, unsalted, rinsed and drained
- 1 (15 oz.) can black beans, unsalted, rinsed and drained
- 1 (16 oz.) jar salsa of your choice (I use Frog Holler low-salt)
- sweet pepper strips, sour cream, low-fat shredded cheese, sliced green onions (optional garnishes)
In a 4 quart slow cooker, layer 3/4 each of the corn and beans and half of the salsa. Place chicken over the salsa and top with remaining corn, beans and salsa. Cover and cook on low for 4-6 weeks or until chicken is tender.
Shred the chicken and return to the slow cooker; heat through. Top with garnishes of your choice.
A third recipe comes from allrecipes.com.
Salsa Chicken
- 4 skinless, boneless chicken breasts
- 4 tsp. taco seasoning mix
- 1 cup salsa of your choice
- green onion, sliced
- 1 cup cheddar cheese, shredded or Parmesan would be good too
Preheat the oven to 375°F. Place chicken in a greased 9×13-inch baking dish. Sprinkle taco seasoning on both sides of the chicken and pour salsa over all.
Bake for 25 to 35 minutes or until chicken is tender and juicy and registers 165°F. Remove and sprinkle evenly with cheese and continue baking for 5 minutes or until cheese melts. Serve with sour cream if desired.
Or try my Black Beans and serve the chicken over Gandy Dancer’s Rice Pilaf.
