Sour Cream and Salsa Chicken
This recipe is adapted from “The Parenting Cookbook", as published in the Times-Standard's Project LEAN column, by Joyce Houston, 10/15/08.
— 1 1/2 teaspoons canola or olive oil
— 1 1/2 pounds skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
— 1/2 cup homemade or store-bought salsa of your choice
— 1/2 cup low-fat sour cream or nonfat plain yogurt
— 1/2 teaspoon salt
— Freshly ground black pepper
— 6 cups cooked brown rice or whole wheat pasta
In a large, nonstick skillet, heat the oil over moderate heat. Add the chicken and cook until browned, about 3-4 minutes on each side.
While the chicken cooks, mix together the salsa and sour cream (or yogurt). Pour over the chicken, reduce the heat, and simmer for 10 to 15 minutes, turning the chicken once.
Sprinkle with salt and pepper and serve over brown rice or whole wheat pasta.
Serves 6 with 382 calories per serving, 7 g fat, 74 mg cholesterol, 290 mg sodium, 3.7 g fiber, 46 g carbohydrate, 32 g protein.