1 pound skinless, boneless chicken breasts, cut into bite-sized pieces 2 teaspoons taco seasoning Cooking spray 2/3 cup bottled salsa 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese 1 (4-ounce) can whole green chiles, drained and thinly sliced 1/4 cup fat-free sour cream 2 tablespoons sliced ripe olives

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces 2 teaspoons taco seasoning Cooking spray 2/3 cup bottled salsa 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese 1 (4-ounce) can whole green chiles, drained and thinly sliced 1/4 cup fat-free sour cream 2 tablespoons sliced ripe olives

Step 1
Preheat oven to 475°.

Step 2
Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.