• 4 Boneless, Skinless Chicken Breasts
  • 1 tsp Group Cumin
  • 1 tsp Chili Powder
  • 1/2 Cup Chicken Broth
  • 2/3 Cup Diced Onions
  • 1 Cup Salsa
  • 1/2 Cups Chopped Fresh Cilantro
  • 4 tblsps Low-fat Plain Yogurt (dairy-free optional)


Preheat over to 350°. Place chicken breasts in a bowl and sprinkle with cumin and chili powder. Toss chicken so all breasts have seasoning. Put Broth in a baking pan and add chicken breasts and onions to pan. Cover with foil and bake for 35 minutes or until chicken is completely cooked. Remove foil and cover each breast with salsa. Cook uncovered for an additional 5 minutes. Put each breast on a plate and add 1 tblsp of yogurt on top of each breast. Sprinkle with chopped cilantro and serve.

Serves 4

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