Contributed by Stacy from Beauty and the Foodie
Easy Mexican Chicken Bake Low Carb
Ingredients:
- 1.5 lb Boneless Skinless Chicken Breasts halves
- 1.25 c Salsa red or green, can use efrigerated deli kind, divided
- 2 oz Diced Green Chiles mild or hot
- 1 oz Black Olives drained
- 0.50 c Monterey Jack Cheese can use pepper jack cheese
- 0.50 c Cheddar Cheese
- 0.50 Avocado medium sized, chopped
- 2 tbsp Fresh Cilantro chopped, optional for garnish
- 3 tbsp Sour Cream optional for garnish
Instructions:
- Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
- Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
- Spoon green chilies over chicken.
- Pour remaining 1 cup of salsa over the top of chicken.
- Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
- Scatter sliced olives over the top.
- Bake for 30 to 40 minutes, or until chicken is done in center.
- Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.
Nutrition
Calories: 397kcal | Carbohydrates: 8g | Protein: 45g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 140mg | Sodium: 1054mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 7.4mg | Calcium: 261mg | Iron: 1.4mg
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