Easy Mexican Chicken Bake Low Carb

Easy Mexican Chicken Bake Low Carb-

Easy Mexican Chicken Bake low carb is a gluten free, grain free, primal chicken dish that is simple to prepare.

Easy Mexican Chicken Bake Low Carb is a super simple, but oh so tasty recipe that I have been making for years. The version I used to to make had refried beans and a sprinkling of corn chips on top, but I removed those for a low carb grain free version. And you know what? It is still just as awesome and even easier to make! Being that there are gassy people at my house, I think that bean free is always a good idea, lol. I did not mention their names, so they can’t be too upset with me.

Right out of the oven.

Top with chopped avocado, optional cilantro and sour cream.

Easy Mexican Chicken Bake Low Carb-

Ingredients:

• 2 lbs boneless skinless chicken breast halves (about 6 pieces)
• 1 ¼ cup salsa, red or green, divided (can also use my homemade salsa), or use the fresh salsa from the refrigerated deli section (usually it is lower in carbs than the jarred kind).
• 2 ounces diced green chilies (1/2 of 4 ounce can), mild or hot
• 2 tbsp  sliced black olives, drained
• ½ cup grated queso quesadilla cheese, or can use pepper jack cheese
• ½ cup cheddar cheese
• ½  medium size avocado, chopped
• 2 tbsp chopped cilantro for garnish * optional
• 3 tbsp sour cream for garnish *optional

Directions:

1. Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
2. Add ¼ cup of  salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
3. Spoon green chilies over chicken.
4. Pour  remaining 1 cup of salsa over the top of chicken.
5. Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
6. Scatter sliced olives over the top.
7. Bake for 30 to 40 minutes, or until chicken is done in center.
8. Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

5 from 1 vote

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Easy Mexican Chicken Bake Low Carb

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

An Easy Mexican inspired chicken bake that is grain free and low carb.

Course: gluten free, grain free, low carb, primal

Cuisine: chicken, dinner

Servings: 6

Calories: 203 kcal

Author: Stacey

Ingredients

• 2 lbs boneless skinless chicken breast halves
• 1 ¼ cup salsa red or green, divided, I use refrigerated deli kind (lower in carbs than jarred kind)
• 2 ounces diced green chilies mild or hot, 1/2 of 4 ounce can
• 1 ounce can sliced black olives drained, 4
• ½ cup grated queso quesadilla cheese or can use pepper jack cheese
• ½ cup cheddar cheese
• ½ medium size avocado chopped
• 2 tbsp chopped cilantro for garnish * optional
• 3 tbsp sour cream garnish *optional

Instructions

1. Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
2. Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
3. Spoon green chilies over chicken.
4. Pour remaining 1 cup of salsa over the top of chicken.
5. Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
6. Scatter sliced olives over the top.
7. Bake for 30 to 40 minutes, or until chicken is done in center.
8. Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts

Easy Mexican Chicken Bake Low Carb

Amount Per Serving (1 g)

Calories 203 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Trans Fat 0g

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 18g 36%

* Percent Daily Values are based on a 2000 calorie diet.

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