Description
A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.
Yield: 4Servings | Serving Size: 4oz chicken w sauce, 2 tbsp crema
Ingredients
2boneless, skinless chicken breasts, halved, 1 pound total
3/4teaspoonkosher salt
1/2teaspooncumin
Freshly ground black pepper, to taste
Olive oil spray
1teaspoonolive oil
1/2small onion, sliced
2garlic cloves, minced
1/2cuptomato sauce
1/2cuplow sodium chicken broth
1tablespoonchipotle pepper in adobo
Juice of ½ lime
2tablespoonschopped cilantro
Avocado Sauce:
1/4cuplow fat sour cream
1ounceavocado
2tablespoonsfresh cilantro leaves
½small jalapeno pepper, seeds and membrane removed
1small garlic clove
1tablespoonlime juice
1/8tspkosher salt
Freshly ground pepper, to taste
1 tablespoonwater, as needed
Instructions
Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness. Season both sides with ¼ teaspoon salt and pepper.
- Heat large non-stick skillet over medium high heat. Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each. Remove chicken from pan and set aside on a plate.
Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender. Add garlic and sauté 30 seconds more. Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil. Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
- Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
- To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.
Last Step:
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Nutrition
Serving: 4oz chicken w sauce, 2 tbsp crema, Calories: 199kcal, Carbohydrates: 7g, Protein: 26g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 90mg, Sodium: 495mg, Fiber: 2g, Sugar: 3g
