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Easy Mexican Chicken Bake Low Carb
Print Recipe
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
397
kcal
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:
397
kcal
|
Carbohydrates:
8
g
|
Protein:
45
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Cholesterol:
140
mg
|
Sodium:
1054
mg
|
Potassium:
1047
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
840
IU
|
Vitamin C:
7.4
mg
|
Calcium:
261
mg
|
Iron:
1.4
mg
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