This delicious and simple Salsa Verde Chicken Bake recipe is healthy, low carb, and so easy! It only requires a few pantry ingredients, 5 minutes of prep, and one pan, then bakes in the oven! Perfect for busy weeknights.
Prep Time: 5mins
Cook Time: 40mins
Total Time: 45mins
16ouncejar tomatillo salsa verde
1poundboneless, skinless chicken breasts
1tablespoonextra-virgin olive oil
2cupsgrated Monterey jack cheese
1/3cupchopped fresh cilantro or parsley
cooked white rice, for serving
Preheat oven to 400°F.
Coat a 9×13 baking dish with cooking spray. Pour salsa into the dish.
Baste the chicken with the olive oil and season with the salt, pepper, and garlic powder. Lay the chicken on top of the salsa in a single layer; toss to coat.
Place in the oven for 40 minutes or until chicken is cooked through and juices run clear.
Sprinkle cheese over the chicken and place under the broiler for a few minutes until melted and bubbly.
Sprinkle with chopped fresh tomatoes and cilantro. Serve over cooked white rice.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.