Easy Mexican Chicken Bake Low Carb

• Meat

  • 2 lbs Chicken breast, boneless skinless halves

• Produce

  • 1/2 Avocado, medium size
  • 2 tbsp Cilantro for garnish * optional
  • 2 oz Green chilies, mild or hot

• Condiments

  • 1 can Black olives
  • 1 1/4 cup Salsa

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Queso quesadilla cheese, grated
  • 3 tbsp Sour cream garnish *optional

Found on beautyandthefoodie.com

Description

Directions

• 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