Chicken Salsa Bake
Preheat oven to 400 degrees. Dump chicken onto a plate and pat dry. Drizzle with olive oil and coat both sides with the seasoning. In a large bowl add the container with beans/corn, etc. and the rice. Stir. Sprinkle with ½ tsp. Salt and pepper. Spread into an even layer in a 9x13 pan (for serving of 4) Add the chicken pieces on top. Top the chicken with the container of salsa. Bake uncovered at 400 degrees for 30 minutes or internal temperature of 165 for chicken. Remove from oven and sprinkle with cheese. Place back in the oven for 3-4 minutes and the cheese is melted. Serve with sliced avocados on top.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 590 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Cholesterol | 90 mg |
| Sodium | 940 mg |
| Total Carbohydrates | 54 g |
| Dietary Fiber | 9 g |
| Total Sugars | 5 g |
| Added Sugars | 1 g |
| Protein | 43 g |
Key Micronutrients:
Vitamin D 2% • Calcium 20% • Iron 20% • Potassium 18%
Ingredients
Chicken, cooked white rice, black beans, corn, fire-roasted tomatoes, salsa, avocado, cheddar and Monterey Jack cheese (milk, cultures, salt, enzymes), green chiles, chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt.
Allergen Statement
Contains: Milk