Salsa Verde Chicken Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 4.4 g
  • Cholesterol: 46.7 mg
  • Sodium: 1,357.7 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 23.3 g

View full nutritional breakdown of Salsa Verde Chicken Bake calories by ingredient


Introduction

Crock Pot Chicken + Quinoa + Cheese = goodness Crock Pot Chicken + Quinoa + Cheese = goodness
Number of Servings: 6

Ingredients

    14 serving Herdez Salsa Verde - Mexicana Picante - 2 Tbps (by JENLYNN_73)
    16 oz Best Choice Boneless Skinless Chicken Breast (frozen)
    1 cup Great Value- Great Northern Bean
    3.5 serving Canned, Green Giant Mexicorn (1 can = 3.5 serv.) (by KENCARNACION)
    0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    84 gram(s) Great Value Reduced Fat Finely Shredded Fiesta Blend Cheese

Directions

Cook Frozen Chicken Breasts w/ 1 Jar of Herdez Salsa on high for four hours, shred chicken and combine.

Prepare quinoa per package instructions
Combine Shredded Chicken, Prepared Quinoa w/ 1 Can of White Beans and 1 Can of Mexicorn
Season to taste with Cumin and Chili Powder
Place in a foil lined 8x8 pan
Cover with Shredded Cheese and Bake @ 375 Degrees for approximately 15 minutes
Enjoy!

Makes about 6 Fairly Large Servings, ideal for dinner or lunch boxes

Serving Size: Maxes 6 Slices

Number of Servings: 6

Recipe submitted by SparkPeople user LEEAHLOUWHO.