Salsa Verde Chicken Bake
Avocado Slices with Cotija Cheese
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 (16-oz) jar salsa verde
- 1 cup low-sodium chicken broth
- 1 (12-oz) pkg frozen corn kernels
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Combine salsa verde, broth, and corn in a 13- x 9-inch baking dish.
- Pound chicken to ½-inch-thickness. 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
- 3 avocados, sliced
- 2 Tbsp lime juice
- 1 Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup crumbled cotija cheese
Side Dish Instructions
- Arrange sliced avocados on a platter. Drizzle with lime juice and oil; sprinkle with salt, pepper, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
342
|
201
|
543
|
| Fat (g) | 13 | 19 | 32 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 18 | 9 | 27 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 776 | 174 | 950 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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