Salsa Verde Chicken Bake
Avocado Slices with Cotija Cheese
- ½ (16-oz) jar salsa verde
- ½ cup less sodium chicken broth
- ½ (12-oz) pkg frozen corn kernels
- 1 lb boneless, skinless chicken breasts, halved crosswise
- 1 cup shredded Monterey Jack cheese
- Preheat oven to 400°F. Combine salsa verde, broth, and corn in a 9-inch baking dish.
- Pound chicken to ½-inch-thickness between plastic wrap using a meat mallet. Arrange chicken over salsa mixture in dish.
- Bake 25 to 30 minutes or until chicken is done; sprinkle with cheese, and bake 3 minutes longer or until cheese melts.
- 2 small avocados, sliced
- 1 Tbsp lime juice
- ½ Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp crumbled cotija cheese
- Arrange sliced avocados on a plate. Drizzle with lime juice and oil; sprinkle with salt, pepper, and cheese.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
16 |
20 |
36 |
| Sat. Fat (g) |
8 |
3 |
11 |
| Protein (g) |
45 |
3 |
48 |
| Carb (g) |
17 |
10 |
27 |
| Fiber (g) |
4 |
7 |
11 |
