Salsa Verde Chicken Bake
Avocado Slices with Cotija Cheese
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- ⅔ cup salsa verde
- ⅓ cup low-sodium chicken broth
- ⅔ cup frozen corn kernels
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Combine salsa verde, broth, and corn in a small 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
- 1 avocado, sliced
- 2 tsp lime juice
- 1 tsp extra virgin olive oil
- Dash of salt
- Dash of pepper
- 2 Tbsp crumbled cotija cheese
Side Dish Instructions
- Arrange sliced avocado on a plate. Drizzle with lime juice and oil; sprinkle with salt, pepper, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
334
|
210
|
544
|
| Fat (g) | 13 | 19 | 32 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 16 | 9 | 25 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 846 | 185 | 1031 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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