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1-2-3 Eat! Grilled Chicken Breasts topped with Salsa and Pepper Jack Cheese, Tex-Mex Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This is a simple “1-2-3 Eat!” Meal.  Grilled Chicken Breasts, topped with Salsa and Pepper Jack Cheese, take care of the protein.  A fun and simple Tex-Mex salad gets the veggies in for the meal.

Grilled Chicken Breasts topped with Salsa and Pepper Jack Cheese

1-2-3 Eat! Grilled Chicken Breasts topped with Salsa and Pepper Jack Cheese, Tex-Mex Salad

Author: Heidi Boortz
Servings : 4

Ingredients

Grilled Chicken Breasts

  • 4 boneless, skinless chicken breast
  • 4 slices pepper jack cheese

Tex Mex Salad

  • 1 head romaine lettuce cut into thin ribbons
  • 1 bag frozen corn 10 oz
  • 1/2 cup salsa no sugar listed in ingredients
  • 1 can black beans 15 oz, rinsed and drained

Instructions

Grilled Chicken Breasts

  • Grill 4 boneless, skinless chicken breasts over med heat 6 minutes on each side or until cooked through. Top with pepper jack cheese and salsa.

Tex Mex Salad

  • Divide lettuce evenly among 4 salad plates. Combine corn, salsa, and black beans. Top lettuce with corn mixture.
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