5 from 1 vote
Easy Mexican Chicken Bake Low carb and Gluten Free
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%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.