Healthy Mexican Chicken Bake Recipe - Allrecipes.com
Healthy Mexican Chicken Bake Recipe
  • READY IN 45 mins

Healthy Mexican Chicken Bake

Recipe by  

"A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!"

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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
  3. Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
  4. Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
  5. Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2013

We really liked this recipe! I did substitute a few items and used green salsa Verde with 1/4 c. fresh chopped cilantro in place of the salsa. We had a side of Quinoa and roasted asparagus and it was a DANDY meal!

 
Most Helpful Critical Review
Dec 29, 2013

I have made a similar tasty and easier recipe. Mix 3/4 cup salsa ( what ever heat you like) 3 tbsp of brown sugar and 1 tbsp of Dijon mustard. Pour over the chicken and bake for 45 min at 375 or 400. Sauce is awesome over rice or couscous . No need to sauté or add oil. Chicken is ALWAYS juicy.

 
Sep 19, 2013

It was really good. I wish I would have doubled the rub and made twice as much. After spreading the rub on my steroid enhanced chicken breasts I saw that there was nowhere near enough. I compensated for my lack of rub by sprinkling on some chili powder. Be sure to use a flavorful salsa (Herdez medium slasa is what I used) this was quick and easy and my family loved it.

 
May 21, 2013

Delicious! Thanks for sharing.

 
Jan 07, 2014

Simple, quick, and delicious! I needed something easy for a weeknight meal and this was a great way to enjoy Mexican without all the guilt! I sprinkled both sides of the chicken with the garlic powder and cumin plus a little chili powder. Since there's no need to brown the chicken first and opting out of the oil cuts back on the fat I sprayed an 8x8 baking dish with Pam and put the chicken topped with a 16 oz. jar of salsa in the oven and baked 350 for 45 minutes. The last 5 minutes I grated low fat Colby Jack cheese over top to melt. To make the presentation a little better to serve, I topped it with chopped green onion and sliced black olives. This was wonderful served with fat free plain greek yogurt (instead of sour cream),brown rice, and black beans. This has to be one of the easiest low fat meals ever!

 
Jun 17, 2013

I made this just as written with a quick salsa that I made myself. It was wonderful with melted cheese and some sour cream on top. My husband said to put it into rotation so that means it's a good one. The only thing I would change, and this was just if you're using fresh salsa, is to cook the salsa a bit before pouring it on the chicken and baking it. Mine tasted a little TOO fresh. I was fine with it, but my husband thought the salsa needed to be cooked.

 
Jun 06, 2013

Definite winner! Make sure you use a flavorful salsa, that will make or break this one...

 
Dec 03, 2013

I wanted to make a Mexican chicken bake that wasn't hard to make or full of cans of soup. This was great, and my family loved it! Will definately make again.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 762 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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