Prep Time: 10 mins | Cook Time: 35 mins | Resting Time: 5 mins | Total Time: 45 mins | Servings: 4
My go-to meal, tender and super juicy chicken breasts baked on a luscious fresh tomato salsa and topped with gooey cheese! A crowd-favourite, packed with flavour chicken dish that you can easily make using only pantry ingredients. And the best part is it is low carb and Keto-friendly!
Ingredients
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1 tbsp olive oil
4 boneless skinless chicken breasts, pounded to an even thickness
1/2 tsp ground cumin
1/2 tbsp chilli powder, or to taste
1/2 tsp paprika, or to taste
1/2 tsp garlic powder
salt and fresh ground pepper to taste
1-1/2 c. Chunky Salsa (or use store-bought Chunky Salsa)
1 c. shredded cheddar cheese, (I use a mix of white and yellow cheddar)
How to make Baked Salsa Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a large skillet, heat the olive oil. Meanwhile, to an even thickness, pound the chicken breasts. And season the breasts with cumin, chilli powder, paprika, garlic powder, salt, and pepper. To the hot oil, add the chicken breast and cook each side for about 2 minutes until just brown.
Step 3: On the bottom of a baking dish, spread about a half cup of salsa. On top, arrange the browned chicken breasts. Then, add the rest of the salsa on top.
Step 4: Place the dish in the preheated oven and bake for about 30 minutes until the chicken is cooked and its internal temperature reached 165 degrees F. Take the dish out of the oven when done and sprinkle with cheese. Return the dish to the oven and resume baking for another 3 to 4 minutes until the cheese has melted and bubbly.
Step 5: Before serving, allow the dish to stand for at least 5 minutes.
Notes:
In an airtight container, place the leftover chicken and store it in the fridge for up to 4 days.
WW FREESTYLE POINTS: 4
NET CARBS: 5 grams
Nutrition Facts:
Amount Per Serving (6 ounces), Calories 308 | Calories from Fat 144 | Fat 16g 25% | Saturated Fat 7g 35% | Cholesterol 102mg 34% | Sodium 1011mg 42% | Potassium 744mg 21% | Carbohydrates 7g 2% | Fiber 2g 8% | Sugar 4g 4% | Protein 32g 64% | Vitamin A 1205IU 24% | Vitamin C 3.2mg 4% | Calcium 242mg 24% | Iron 1.4mg 8%
Ingredients
- 1 tbsp olive oil
- 4 boneless skinless chicken breasts, pounded to an even thickness
- 1/2 tsp ground cumin
- 1/2 tbsp chilli powder, or to taste
- 1/2 tsp paprika, or to taste
- 1/2 tsp garlic powder
- salt and fresh ground pepper to taste
- 1-1/2 c. Chunky Salsa (or use store-bought Chunky Salsa)
- 1 c. shredded cheddar cheese, (I use a mix of white and yellow cheddar)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a large skillet, heat the olive oil. Meanwhile, to an even thickness, pound the chicken breasts. And season the breasts with cumin, chilli powder, paprika, garlic powder, salt, and pepper. To the hot oil, add the chicken breast and cook each side for about 2 minutes until just brown.
Step 3: On the bottom of a baking dish, spread about a half cup of salsa. On top, arrange the browned chicken breasts. Then, add the rest of the salsa on top.
Step 4: Place the dish in the preheated oven and bake for about 30 minutes until the chicken is cooked and its internal temperature reached 165 degrees F. Take the dish out of the oven when done and sprinkle with cheese. Return the dish to the oven and resume baking for another 3 to 4 minutes until the cheese has melted and bubbly.
Step 5: Before serving, allow the dish to stand for at least 5 minutes.
Notes
In an airtight container, place the leftover chicken and store it in the fridge for up to 4 days.
