(prep time: 10 min, Cook time: 40 min)
Gluten Free Recipe
4 boneless, skinless chicken breast halves
1 teaspoon salt
15 oz can tomato sauce, Contadina brand for GF
1 oz package taco mix, Old El Paso for GF
1 tablespoon vegetable oil
½ cup monterey jack cheese
½ cup cotija cheese
**Serve with Corn on the cob and side salad
4 medium ears of corn (5.5-5.7 inches)
Spring Mix bag salad
Preheat the oven to 350. Spray a baking dish with cooking spray to avoid sticking. Set aside.
In a skillet, heat oil. Sear chicken breasts on each side. Put chicken in the baking dish. In a bowl, mix together the tomato sauce and taco mix. Pour over the chicken. Sprinkle the chicken evenly with the cheeses. Add salt. Bake for 30 minutes.
**Shuck the corn and wrap each ear in a damp paper towel. Place on a microwave safe plate and microwave the corn on high heat for 8 minutes.
Amount Per Serving: 1 chicken breast, 1 corn cob, side salad
Total Fat: 12.96g
Total Carbs: 5 grams **add 19 grams for corn
Dietary Fiber: 2.93g