Salsa Verde Chicken Bake
Avocado Slices with Cotija Cheese
Ingredients
- 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
Instructions
- 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.
Side Dish Ingredients
- 2 Tbsp crumbled cotija cheese
- 2 small avocados, sliced
- ⅛ tsp pepper
- ½ Tbsp olive oil
- 1 Tbsp lime juice
- ⅛ tsp salt
Side Dish Instructions
- Arrange sliced avocados on a plate. Drizzle with lime juice and oil; sprinkle with salt, pepper, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
400
|
211
|
611
|
| 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 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
