Skinny Fiesta Lime Chicken

Yield: 8 servings

Ingredients

  • • 4 skinless, boneless chicken breasts
  • • 1 cup salsa
  • • 1 1/2 cups Kraft Fat Free Ranch Dressing
  • • 3 Garlic Cloves
  • • 1 cup Kraft Finely Shredded 2% Cheddar
  • • Juice of 1 1/2 limes

Instructions

  1. Spray Skillet with cooking spray.
  2. Cut chicken into whatever size pieces you prefer and brown in skillet - Some people may like the entire breast, but I cut mine into tenders so that they cook faster. With the little guy attached to my leg (literally), speed is key most nights!
  3. Add Garlic (if you use the jar like me it is 1.5 teaspoons)
  4. In a bowl mix lime juice, salsa, and ranch dressing together. If you cut your lime into quarters instead of halves they are much easier to squeeze.
  5. Pour mixture on top of chicken.
  6. Top with shredded cheddar. With cheese I usually use the one handful = 1 cup measuring system. Measuring cheese is hard...
  7. Turn temp way down, and cover and simmer until chicken is tender and cheese is melty. (Melty is a word in the mom-chef vocabulary) Make sure heat isn't too hot or cheese will burn. This took about 5 minutes to get it where I wanted it last night.
  8. Spoon chicken, cheese, and sauce mixture onto plates and enjoy! My husband likes his served over rice, but I normally just eat it without. You can also

Nutrition Information

Calories: 186

Fat: 6g

Carbohydrates: 14g

Fiber: 3g

Protein: 20g

WW Points Plus: 5

http://www.skinnymom.com/2012/04/04/fiesta-lime-chicken/

This is my healthier twist of one of my favorite restaurant dishes.

Ingredients:

• 1.5 lbs skinless, boneless chicken breasts
• 1 cup salsa
• 1 1/2 cups Kraft Fat Free Ranch Dressing
• 3 Garlic Cloves
• 1 cup Kraft Finely Shredded 2% Cheddar
• Juice of 1 1/2 limes

Directions:

Spray Skillet with cooking spray.

Cut chicken into whatever size pieces you prefer and brown in skillet – Some people may like the entire breast, but I cut mine into tenders so that they cook faster.  With the little guy attached to my leg (literally), speed is key most nights!

Add Garlic (if you use the jar like me it is 1.5 teaspoons)

In a bowl mix lime juice, salsa, and ranch dressing together.  If you cut your lime into quarters instead of halves they are much easier to squeeze.

Pour mixture on top of chicken.

Top with shredded cheddar.  With cheese I usually use the one handful = 1 cup measuring system.  Measuring cheese is hard…

Turn temp way down, and cover and simmer until chicken is tender and cheese is melty. (Melty is a word in the mom-chef vocabulary) Make sure heat isn’t too hot or cheese will burn.  This took about 5 minutes to get it where I wanted it last night.

Spoon chicken, cheese, and sauce mixture onto plates and enjoy!  My husband likes his served over rice, but I normally just eat it without.  You can also add a few crushed up tortilla chips for a little crunch!