4 boneless chicken breasts (about 4 ounces each) rinsed and patted dry
1/2 medium lemon or lime
1 teaspoon ground cumin
Salt to taste
3/4 cup (3 ounces) shredded reduced-fat mozarella cheese
1/2 can (10 Ounces) diced tomatoes with chillies, Mexican-style, well-drained (reserve remaining tomatoes for future use)
2 tablespoons chopped cilantro leaves
Preheat oven to 400 degrees f. Coat a baking sheet with cooking spray. Arrange chicken on baking sheet about 2 inches apart. Squeeze the lemon or lime juice evenly over the chicken. Sprinkle cumin and salt over the chicken. Bake 20 minutes.
Sprinkle cheese evenly over chicken and bake an additional 5 minutes or until chicken is no longer pink in center. Remobe from oven and place on serving platter. Spoon equal amounts of the diced tomatoes (about 3 tablespoons each) in the center of each piece. Sprinkle evenly with cilantro; if desired.
Suggestions for serving;
Serve with 1/2 cup cooked no-yolk egg noodles, fried yellow squash and onions, or green beens if it fits your meal plan.
- 4 meat
- Calories 170
- Carbohydrates 3 g
- Cholestoral 66 mg
- Protein 33 g
- Sodium 311 mg