21 Day Shred


Add a twist to your grilled chicken dinner with this tasty Mexican flavor! Make this dish complete with some brown rice or broccoli. The bold flavors will be bursting with every bite, so make sure you make an extra serving for tomorrow’s lunch! Try slicing leftover salsa chicken into thin strips or bites and put it in a high-fiber, low-carb tortilla wrap and top it with lettuce, onion, avocado, tomato and some hot sauce. Delicious!

Skinny Salsa Chicken

Prep time: 5 minutes

Cook time: 30-40 minutes

Yield: 4 servings

Serving size: 1 chicken breast


  • 4 — 4 oz boneless, skinless chicken breasts
  • 4 tsp reduced-sodium taco seasoning mix
  • 1 cup tomato salsa
  • 1 cup reduced-fat, shredded Mexican cheese blend
  • ¼ cup fresh cilantro, chopped (optional)
  • 2 Tbsp fresh lime juice (optional)
  • 2 Tbsp reduced-fat sour cream (optional)
  • ½ tsp black pepper
  • ¼ tsp salt
  • Optional Toppings*:
  • lime juice
  • fresh cilantro
  • reduced-fat sour cream
  • *Optional ingredients are not included in nutrition calculations.


  1. Preheat oven to 375 degrees.
  2. Place chicken breasts in a 9x13 inch baking dish lightly coated with nonstick cooking spray.
  3. Sprinkle taco seasoning on both sides of chicken breasts. Top each chicken breast with ¼ cup of salsa.
  4. Bake for 25 to 35 minutes, or until chicken is tender and its juices run clear.
  5. Remove chicken from the oven and sprinkle ¼ cup of cheese on each. Return to oven and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
  6. Top with cilantro, lime juice and reduced-fat sour cream, if desired.

Nutrition Information

Per Serving (1 chicken breast):

Calories: 254

Fat: 12g

Carbohydrates: 5g

Fiber: 0g

Protein: 28g

Sugars: 5g

Sodium: 1074mg

Vitamin A: 7%

Vitamin C: 0%

Calcium: 20%

Iron: 3%

WWP+: 6 points