Best 4 Low Carb Mexi Baked Chicken Recipes
Calling all low-carb enthusiasts and Mexican food lovers! Embark on a culinary journey with our delightful Mexi-Baked Chicken, a symphony of flavors that caters to your taste buds and your waistline. This delectable dish, nestled in a vibrant sauce, is prepared with succulent chicken breasts, an array of zesty spices, and a medley of colorful vegetables. Accompany this main attraction with a trio of equally enticing recipes: Cauliflower Rice, Avocado Salsa, and a refreshing Cucumber Salad. Together, they form a complete low-carb meal that tantalizes your palate while keeping you on track with your health goals.
Let's cook with our recipes!
EASY MEXICAN CHICKEN BAKE LOW CARB
An Easy Mexican inspired chicken bake that is grain free and low carb.
Provided by Stacey
Categories dinner Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
- Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
- Spoon green chilies over chicken.
- Pour remaining 1 cup of salsa over the top of chicken.
- Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
- Scatter sliced olives over the top.
- Bake for 30 to 40 minutes, or until chicken is done in center.
- Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 5 g, Protein 18 g, Fat 11 g, Fiber 1 g, Sugar 1 g
LOW CARB MEXICAN CHICKEN CASSEROLE
Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.
Provided by Dixie Vogel
Categories Main
Time 50m
Number Of Ingredients 7
Steps:
- Add chicken breasts, stock and garlic to skillet.
- Cook chicken in the stock over medium heat until cooked through and tender.
- Shred the chicken into the casserole dish, discarding any remaining stock.
- Mix in drained can of tomatoes and green chilies
- Dot the chicken / tomato mix with little bits of cream cheese.
- Cover with shredded pepperjack cheese.
- Cover with shredded monterey jack cheese.
- Cook in 350 degree oven about 35 minutes, until brown around the edges.
Nutrition Facts : ServingSize 0.75 cup, Calories 317 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 590 mg, Sugar 1 g
LOW CARB MEXI BAKED CHICKEN
Another personal South Beach Diet friendly favorite of mine. It's flavorful and easy to throw together, bakes in less than 1 hour. I serve this with a side of my Mexican Jumping Beans. For the taco seasoning, I like to make my own (no sugar added; there are plenty of taco seasoning Zaar recipes to choose from, if you would like to make your own.
Provided by TheDancingCook
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Spray a shallow, small baking dish with non-stick spray.
- Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
- Bake, uncovered, about 45 minutes.
- Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.
Nutrition Facts : Calories 197.3, Fat 5, SaturatedFat 1.9, Cholesterol 78.5, Sodium 764.2, Carbohydrate 5.1, Fiber 1.2, Sugar 2.3, Protein 31.9
EASY LOW-CARB MEXICAN CHICKEN
I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!
Provided by ALC553
Categories Chicken Breast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
- Place the chicken breats in a lightly greased baking dish.
- Pour entire jar of salsa over the chicken, covering completly.
- Cover dish with aluminum foil.
- Place in oven and bake for 35 minutes.
- Remove dish from oven and sprinkle sliced olives & cheese over chicken.
- Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
- Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
- Garnish with slices of lime.
- For a complete meal, I serve with spanish rice and a salad.
Nutrition Facts : Calories 222.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 87.8, Sodium 996.3, Carbohydrate 8.8, Fiber 2.6, Sugar 3.6, Protein 37
Tips:
- Use a variety of vegetables. This will add flavor, color, and nutrients to your dish. Some good choices include bell peppers, onions, zucchini, squash, and tomatoes.
- Don't be afraid to experiment with different spices. Mexican food is all about bold flavors, so don't be afraid to add a little bit of heat or spice to your dish.
- Use fresh ingredients whenever possible. This will give your dish the best flavor and texture.
- Don't overcook the chicken. This will make it dry and tough. Bake the chicken until it is cooked through but still juicy.
- Serve the chicken with your favorite Mexican-inspired toppings. Some good choices include guacamole, sour cream, salsa, and shredded cheese.
Conclusion:
Low-carb Mexican baked chicken is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With a little planning and preparation, you can have a tasty and healthy meal on the table in no time.
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