This Easy Baked Salsa Verde Chicken takes just 5 minutes to prepare and requires only 7 simple ingredients! It’s an easy family friendly recipe that’s packed with a ton of flavor and sure to be enjoyed by everyone!
Ingredients
- 5 ( 4 oz.) boneless, skinless chicken breasts, thinly sliced
- 1 (16-oz.) jar salsa verde
- Kosher salt, to taste
- Black pepper, to taste
- 1 tsp garlic powder
- 1/2 cup reduced fat cheddar or mozzarella cheese, shredded
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the oven to 400 degrees.
- Spray a 2-quart casserole baking dish with nonstick cooking spray.
- Place the chicken breasts in a single layer in the bottom of the casserole dish.
- Season with salt, pepper, and garlic powder.
- Pour salsa verde over chicken breasts. Note: You shouldn’t be able to see any of the chicken-otherwise the chicken will dry out.
- Bake the chicken for 30-35 minutes.
- Remove chicken from oven and heat broiler. Top with cheese and broil for about 2 minutes or until bubbly.
- Serve with Cilantro Lime Cauliflower Rice ( see recipe below), white or brown rice, for additional points
- INSTANT POT DIRECTIONS: Pour 1 cup chicken broth at the bottom of the instant pots.
- Place all ingredients (except for the mozzarella cheese) in the Instant Pot.
- Add the lid and set the valve to “Sealing”.
- Set the pressure for 15 minutes. When finished, do a “Quick Release” to release the pressure.
- Stir to combine and shred chicken.
- Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.
- SlOW COOKER DIRECTIONS: Place all ingredients ( except for the mozzarella cheese) in the Slow Cooker. Cover with lid.
Cook on low for 3-4 hours. - Stir to combine and shred chicken.
- Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.
1 WW point per serving