Easy Baked Salsa Verde Chicken Directions:
IPreheat the oven to 400 degrees.
Spray a 2-quart casserole baking dish with nonstick cooking spray.
Place the chicken breasts in a single layer in the bottom of the casserole dish.
Season with salt, pepper, and garlic powder.
Pour salsa verde over chicken breasts. Note: You shouldn’t be able to see any of the chicken-otherwise the chicken will dry out.
Bake the chicken for 30-35 minutes.
Remove chicken from oven and heat broiler. Top with cheese and broil for about 2 minutes or until bubbly.
Serve with Cilantro Lime Cauliflower Rice ( see recipe below), white or brown rice, for additional points.
Instant Pot Directions:
If you’re making this in the Instant Pot, you will ADD 1 cup chicken broth to the ingredient list.
Pour 1 cup chicken broth at the bottom of the instant pots.
Place all ingredients (except for the mozzarella cheese) in the Instant Pot.
Add the lid and set the valve to “Sealing”.
Set the pressure for 15 minutes. When finished, do a “Quick Release” to release the pressure.
Stir to combine and shred chicken.
Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice.
Slow Cooker Directions:
Place all ingredients ( except for the mozzarella cheese) in the Slow Cooker. Cover with lid.
Cook on low for 3-4 hours.
Stir to combine and shred chicken.
Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice.
Makes 5 ( one thinly sliced chicken breast and 1/4 cup sauce) servings
1 WW Point® per serving
* Point value does not include rice.
Smartpoints: GREEN:2 smartpoints per serving BLUE/PURPLE: 1 smartpoint per serving
Nutrition Information:
Yield: 5
Amount Per Serving:
CALORIES: 297
SATURATED FAT: 3g
CHOLESTEROL: 102mg
SODIUM: 546mg
CARBOHYDRATES: 17g
NET CARBOHYDRATES: 11g
FIBER: 6g
SUGAR: 3g
PROTEIN: 41g
I await your comments! Enjoy!
