Belly Full · by Amy Flanigan★ 5.0 (51)
Salsa Verde Chicken
NUTRITION · PER SERVING25M COOK
CAL 36%·PRO 100%
CARBS 61G34% OF CAL
3G FIBER6G SUGAR53G OTHER
FAT 26G32% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breasts baked with salsa verde, melted cheese, and rice in a single pan. This quick weeknight dinner is savory and mildly spiced, ready in under 30 minutes.
mainamericancasserolechicken🥧 baking dish🌡️ thermometer🔥 ovengluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounce homemade salsa verde ((or store-bought))
- 4 boneless, skinless chicken breasts ((6 ounces each))
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
- 3 roma tomatoes (, diced)
- 1/3 cup chopped fresh cilantro or parsley
- cooked white rice (, for serving)
At a glance
PER SERVING · TIME 25M
CAL 36%·PRO 100%
CARBS 61G34% OF CAL
3G FIBER6G SUGAR53G OTHER
FAT 26G32% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1621mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1027mg
- Calcium
- 425mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.