Salsa Chicken
This salsa chicken is a cheesy, flavorful, low-carb dish that comes together quickly and makes dinner extra easy.
Servings: 4 servings
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
Calories: 307kcal | Carbohydrates: 8g | Protein: 38g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1064mg | Potassium: 798mg | Fiber: 2g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 1mg