Chicken Salsa Bake

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 423.3
  • Total Fat: 8.2 g
  • Cholesterol: 151.7 mg
  • Sodium: 542.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 61.3 g

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

This is quick and yummy when you are craving a TexMex type dish. Can reduce calories by using a skim cheese, eliminating cheese altogether, or halving the chicken breasts. This is quick and yummy when you are craving a TexMex type dish. Can reduce calories by using a skim cheese, eliminating cheese altogether, or halving the chicken breasts.
Number of Servings: 2

Ingredients

    2 Medium Sized Red or White Potatoes
    1 Tsp Chili Powder (optional)
    1/2 Cup Salsa
    2 Boneless, Skinless Chicken Breasts
    1/2 Bell Pepper (any colour, or mix them up!)
    1/4 C cheddar cheese (shredded)

Directions

Preheat oven to 350 degrees F
Dice the potatoes into 1" cubes.
Mix chili powder and salsa in a large ziploc bag.
Shake potatoes into bag until they are well covered.
Spread potatoes in even layer on a cookie sheet.
Set into hot oven to start baking.
Shake chicken breasts into salsa mix.
When potatoes are halfway through cooking, lay chicken breasts on top of them and return to oven,
Monitor and flip every 5-10 minutes to ensure proper cooking.
Dice bell peppers and shred your cheese.
When chicken is cooked through, shut off oven, add diced peppers all over the dish and sprinkle with grated cheese.
Place cookie sheet back in the cooling oven for 1-2 minutes, until cheese is gently melted.

Serve and enjoy! Makes 2.


Number of Servings: 2

Recipe submitted by SparkPeople user GRACERB.

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