guardianactual
MuscleChemistry Registered Member
4 boneless chicken breasts, about 1 pound 2 teaspoons Seasoning for Tacos 1/2 cup Red Enchilada Sauce 1 Roma tomato, diced, about 3 1/2 ounces 4 green onions, chopped 4 ounces colby-jack cheese, shredded Line a large rimmed baking sheet with foil and spray with cooking spray. Season the chicken on both sides with the taco seasoning and place on the baking sheet. Top each with 2 tablespoons of the enchilada sauce, some of the tomato and green onions. Bake at 400º for 20 minutes; sprinkle with the cheese and bake about 4 more minutes to melt the cheese. Makes 4 servings Do not freeze VARIATION: You could also add a few sliced black olives or pickled jalapeños along with the tomatoes, if desired. Per Serving: 271 Calories; 12g Fat; 34g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
