With four ingredients, three steps, and one dish, this salsa chicken is sure to be a favorite low-carb recipe.
Holly’s Salsa Chicken Highlights
- Flavor: This salsa chicken recipe is protein rich, juicy, and tender with bright Mexican inspired flavors.
- Skill Level: With minimal prep time, salsa chicken cooks in one pan, and there are no special tools. It’s foolproof cooking at its finest.
- Serving Suggestions: Party perfect! Keep salsa chicken warm in a Crockpot for easy access on game nights and potlucks.
Simple Spicy Ingredients
- Chicken: Keep the skin on the breasts for more flavor, it’s okay with a low-carb lifestyle. Short on time? Use precooked shredded chicken mixed with taco seasoning in step 2, then just heat until the cheese melts.
- Salsa: Everyone has a favorite salsa. Roja (red) or Verde (green) will work in this recipe. Be sure to check for sugar content, however, and go for the lowest (preferably zero sugar) version. Try this homemade avocado salsa recipe as an extra topping.
- Cheese: Grate a block of cheese to make it uber-melty, since pre-shredded cheese has anti-caking agents in it. Cheddar, Monterey Jack, or a Mexican blend will all work in this recipe. Why not mix and match with what’s on hand?
Salsa Swaps
- Make this salsa chicken bake with a cup or two of cauliflower rice for a more budget-friendly and nutrient-dense dish.
- Diced or grilled avocados, zucchini, mushrooms, black olives, jalapenos, and green chiles will add zesty flavor to salsa chicken. And don’t forget, the only real beans that work in a low-carb eating plan are green beans, so toss them in if you like.
How to Make Salsa Chicken
With just a few easy steps, this delicious meal will be ready in no time!
- Season chicken.
- Bake chicken with salsa (full recipe below).
- Top with cheese and broil until the cheese is melted and bubbly.
Salsa Chicken, Round Two
Keep leftover salsa chicken in a covered container in the refrigerator for up to 5 days or freeze it in zippered bags for up to one month. Thaw in the refrigerator overnight and add to an enchilada casserole. Or use it to top a salad with fresh veggies and some sour cream or guacamole.
Low Carb Chicken Recipes
Have you tried this Salsa Chicken recipe? Leave a comment and rating below!
Salsa Chicken
Equipment
Ingredients
- 4 small boneless, skinless chicken breasts each small chicken breast is approximately 5-6 oz
- 1½ tablespoons taco seasoning
- 1½ cups salsa
- 1 cup shredded cheddar cheese or pepper jack
Instructions
- Preheat oven to 375°F.
- Rub chicken with taco seasoning. Place in a 2.5 quart baking dish.
- Pour salsa evenly over-top of the chicken.
- Bake 25-30 minutes or until chicken reaches 165°F.
- Top with cheese and broil for 1-2 minutes until golden and bubbly.
Notes
- Chicken can be shredded after baking to use in other recipes, or it can be enjoyed as-is.
- Keep leftover salsa chicken in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to one month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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