Healthy Mexican Chicken Bake

Healthy Mexican Chicken Bake

55
Joy Mason 6

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

55
  1. 82 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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 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 compens...

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 ...

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...

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 ...

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.

very good and very easy