Chicken Baked with Salsa
This recipe has been adapted from two friends, Sue and Joanne. Great for a quick, easy Mexican style weekday meal! It’s low carb and very flavorful. Serve with rice and our personal favorite; Green Giant Peaches and Cream corn, if fresh is out of season. (CHO in addition to the Salsa Sauce).
Ingredients
- 2 chicken breasts 0 CHO
- 2 cups (526 grams) Tostitos Medium Salsa (1 CHO/2TBSP) 16 CHO
- 2 cups (149 grams) Grated Cheese. 0 CHO
- 1 tsp. Mexican seasoning or salt and pepper to taste 0 CHO
- 1 TBSP Avocado or Olive oil 0 CHO
TOTAL CHO 16 CHO
- TOTAL WEIGHT AFTER COOKED 971 GRAMS
- TOTAL WEIGHT OF CHICKEN AFTER SEARED. 350 GRAMS
- TOTAL WEIGHT OF SAUCE (971 GRAMS – CHICKEN 350) 621 GRAMS
- 16 CHO DIVIDED BY 632 GRAMS = .025 CHO/GRAM
- 1 TBSP = 15 GRAMS (.025 CHO X 15 GRAMS) .375 CHO/TBSP
- ¼ CUP = 4 TBSP (.375 CHO X 4) 1.5 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Preheat oven to 350
- Sprinkle salt and pepper or Mexican seasoning on chicken breasts. Heat oil in frying pan and brown chicken on both sides, (4-5 minutes each side.)
- Spread ½ cup salsa on bottom of oven proof dish and add chicken. Pour the remaining salsa over chicken, and top with cheese.
- Bake for 30 minutes, uncovered.
