{Crazy Easy} Salsa Verde Chicken
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.
Servings: 4
Ingredients
- 16 ounce jar tomatillo salsa verde
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
- 3 roma tomatoes , diced
- 1/3 cup chopped fresh cilantro or parsley
- cooked white rice , for serving
Instructions
- 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.
Nutrition
Calories: 429kcal · Carbohydrates: 8g · Protein: 38g · Fat: 25g · Saturated Fat: 12g · Cholesterol: 123mg · Sodium: 1398mg · Potassium: 732mg · Fiber: 1g · Sugar: 7g · Vitamin A: 1598IU · Vitamin C: 12mg · Calcium: 434mg · Iron: 1mg