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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

Course: Dinner, Main Dish
Cuisine: Mexican
Recipe Type: 90/10 1-2-3 Eat, 90/10 Gluten Free, 90/10 Regular
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.