We took our favorite chicken dish and brought it back to our table with a healthier, balanced flare. We served it to the kids and they LOVED it!
60 ounces of boneless, skinless chicken breasts (serving sizes are based off 5-oz precooked-weight chicken breasts)
1 4-ounce can of diced green chiles
1.5 cups colby jack cheese (or cheese of choice)
Salt, Paprika, Pepper
7 Green onions
3 11-chip servings of Tortilla Chips (we used blue corn chips by Garden of Eden)
1 10-counce can of mild green chile enchilada sauce
1 4-ounce can of black olives drained, pitted, sliced (optional)
Weigh the chicken breasts to determine equal sizes and ounce weight. Arrange them in a 9×13 baking pan. Sprinkle chicken with salt, pepper, paprika. Bake at 350 degrees for 35 to 45 minutes or until the chicken is cooked through. Remove from the oven.
In equal amounts, crumble the tortilla chips over each chicken breast. Spoon the enchilada sauce over the top. Sprinkle with the cheese, green chiles, green onions and optional olives. Bake 15 minutes or until the cheese is melted. Remove to serving plates with a slotted spoon.
Macros per 5-ounce (precooked weight) topped chicken breast:
Yields: 12 servings
236 calories: 8 grams of fat, 7 grams of carb, 32 grams of protein
Search My Fitness Pal for recipe entry labeled “Mindy Irish Fitness, Chicken Mexicana” to pull up entered macros
Interested in learning how to balance your nutrition? I’d love to help!