This is one of my favorite chicken recipes, it’s so easy, flavorful and low cost! And you can whip it together in no time after a long day at work or school. You’ll love the balance of soft heat, tartness and richness of the salsa verde and cheese. I love to serve it alongside a salad, or sautéd or roasted veggies.

 -Melanie

Health tips: Low carb, Keto, low fat, diabetes friendly

Ingredients (4 servings)

• 2 chicken breasts, cut horizontally along the middle to make 4 pieces about 1/2″ thick (pound if you need to), about 5 oz. each
• Salsa verde (Tip: Big fan of the fresh spicy one from Sprouts and the avocado salsa verde from Albertson’s, but any kind will do)
• 1/2 cup shredded reduced-fat cheese such as a Mexican blend or Monterey Jack
• Salt and pepper
• Olive oil
• Cilantro, chopped

Steps

1. Preheat oven to 350 degrees.
2. Heat a drizzle of olive oil in an oven-proof sauté pan over medium-high heat.
3. Season both sides of chicken with salt and pepper.
4. Quickly brown both sides of the chicken, then generously pour salsa verde over the top.
5. Finish cooking the chicken in the oven until internal temperature reaches 165 degrees, about 15 minutes.
6. During the last 2 minutes, sprinkle 2 tablespoons of shredded cheese over the top of each chicken, and finish baking until melted.
7. Spoon extra sauce over the top of the chicken and garnish with cilantro. Enjoy!