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Ingredients
US|METRIC
6 SERVINGS
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. chili powder
- 1/2 white onion (medium)
- 6 garlic cloves (peeled)
- 12 oz. salsa verde (or tomatillo salsa, 1 jar)
- 1 sweet potatoes (large, peeled)
- 1 1/2 cups black beans (cooked)
- 1 1/2 cups corn kernels (fresh)
- 1 1/2 cups Monterey Jack cheese
- 2 oz. feta cheese crumbles (or Cotija cheese)
- 2 Tbsp. sour cream
- 2 Tbsp. milk
- jalapeno (thinly sliced)
- green onions (thinly sliced)
- cilantro leaves (fresh)
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Directions
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the chicken in a 10″ Skillet from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Add the olive oil, chili powder, onion, and garlic. Turn until the chicken is well coated.
- Cover the Skillet with aluminum foil and bake the chicken until thoroughly cooked and the juices run clear, about 20 to 25 minutes. Set aside until cool enough to handle then shred into bite-sized pieces (chicken can be cooked and shredded up to two days in advance).
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1400mg58% |
| Potassium790mg23% |
| Protein34g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C20% |
| Calcium60% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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