Mexican Chicken Bake (dairy-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 286.6
- Total Fat: 12.6 g
- Cholesterol: 80.0 mg
- Sodium: 470.5 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 7.5 g
- Protein: 26.2 g
View full nutritional breakdown of Mexican Chicken Bake (dairy-free) calories by ingredient
Number of Servings: 6
Ingredients
-
1 1/2 pound of chicken (for nutritional info, I used split chicken breast)
1 can black beans
1 can Ro-Tel Lime Cilantro diced tomatoes
Tips
Tastes great over rice or quinoa with a little shredded cheese or sour cream on top!
Also, could be made in the crock-pot.
Directions
Rinse chicken and place in baking dish.
Pour beans (drained) and Ro-Tel tomatoes over chicken.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes more, or until chicken reaches an internal temperature of 165 degrees.
Serving Size: 6 servings - 4 ounces of chicken each, plus accompanying sauce
Pour beans (drained) and Ro-Tel tomatoes over chicken.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes more, or until chicken reaches an internal temperature of 165 degrees.
Serving Size: 6 servings - 4 ounces of chicken each, plus accompanying sauce