Recipe by Joy Mason
"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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boneless, skinless chicken breasts
salt and ground black pepper to taste
shredded Mexican cheese blend
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!
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.
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.
Delicious! Thanks for sharing.
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!
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.
Definite winner! Make sure you use a flavorful salsa, that will make or break this one...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Mexican Chicken Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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