Salsa Verde Chicken Bake
Avocado and Radish Salad
Wine Recommendation
DAOU Chardonnay
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
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Stir together salsa, broth, and corn in an 8-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 cilantro lime dressing
- ¼ cup crumbled cotija cheese
- 3 radishes, thinly sliced
- ½ (5-oz) pkg spring mix
- ¼ cup roasted, salted pepitas
- 1 avocado, cubed
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
335
|
264
|
599
|
| Fat (g) | 10 | 23 | 33 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 41 | 7 | 48 |
| Carb (g) | 19 | 10 | 29 |
| Fiber (g) | 4 | 6 | 10 |
| T. Sugs (g) | 5 | 2 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
