Who doesn’t need another quick weeknight meal to add to their repertoire? Flavorful and high in protein, Southwestern Style Chicken is sure to be a hit with the whole family!
2-3 boneless chicken breasts (about 1 1/2 lbs.)
1 can (14.5 oz.) diced tomatoes with green chilies- mild, medium, or spicy depending on taste (Ro-Tel or similar)
1/2 cup reduced fat shredded cheddar OR shredded Mexican 4-cheese blend
salt, pepper, garlic powder, chili powder, and cumin powder (all to taste)
Preheat oven to 350.
Trim excess fat from chicken and halve each one crosswise to create 2 thinner cutlets from each.
Season each cutlet on both sides to taste with salt, pepper, garlic powder, chili powder, and/or cumin.
Coat a 9×13 glass baking dish with nonstick cooking spray and arrange the cutlets on the bottom of the dish. (Depending on the size of the chicken breasts, you may need a second baking dish or a larger one to accommodate all the cutlets.)
Top each cutlet with about 1 1/2 Tbsp. of the diced tomatoes.
Sprinkle about 1 Tbsp. of shredded cheese over each cutlet.
Bake for approximately 20 minutes or until cutlets are cooked through. Serves 2-4.
Optional: Serve with brown rice or cauliflower rice and garnish with a couple of slices of avocado.