You can boost fiber and flavors by adding other vegetables. Try adding bell peppers, zucchini, corn, or mushrooms. The sky is the limit when it comes to the vegetables you can add to the mix.
If you are a heat lover, you can add sliced jalapeños, a pinch of cayenne pepper or chipotle powder, or diced serrano peppers (they are spicier than jalapeños so be careful with them).
And, you can also adjust it to any dietary preference or need. You can swap the mozzarella for a higher-fat cheese like Monterey Jack, or you can use a plant-based cheese for a dairy-free meal.
For those who follow a plant-based diet, you can replace the chicken with cubed tofu or chickpeas.
What I Serve with This Chicken Bake
Baked sweet potatoes
Cauliflower rice (low-carb)
Zucchini noodles (low-carb)
Baked veggies (cauliflower, broccoli, Brussels sprouts, and mushrooms)
Taco salad
Cilantro lime rice
Quinoa
Tortillas
What I Do With Leftovers
If you have any leftovers, place them in an airtight container. You can keep it in the fridge for up to 3-4 days.
You can also place it in the freezer for longer storage (3 months). Place individual portions in a freezer-safe container and make sure you label them properly.
When you are ready to have this delicious meal again, reheat it in the oven at 350F for 15-20 minutes or until it warms up.
You can also reheat it in the microwave if you need something quicker. But, I’ve found that it changes the texture and flavor a bit.
Salsa Fresca Chicken Bake
Cals: 377 Protein: 58 Carbs: 10 Fat: 11
This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!
Prep: 10minutes mins
Cook: 25minutes mins
Total: 35minutes mins
Servings: 4 plates
Ingredients
Tomato Mix
▢2 cups cherry tomatoes diced
▢1 medium white onion chopped
▢1 large jalapeño chopped
▢A bunch of cilantro chopped
▢1/2 lime juiced
▢1/2 tsp salt divided
Chicken
▢2 lbs chicken breast boneless and skinless, diced
▢1/2 tsp cumin
▢1 tsp paprika powder
▢1 tbsp garlic powder
▢1/4 tsp red chili pepper flakes
▢1/4 tsp black pepper
▢1 cup shredded mozzarella
Instructions
Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
Garnish with extra cilantro before serving.
Nutrition
Serving: 1 plate (13 oz) | Calories: 377kcal | Carbohydrates: 10g | Protein: 58g | Fat: 11g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 550mg | Potassium: 1106.7mg | Fiber: 2.2g | Sugar: 4g | Calcium: 192mg | Iron: 1.8mg
