One Pan Low Carb Green Chile Chicken Bake Recipe
Chicken stuffed with pepper jack cheese, poblano peppers, and salsa Verde baked until tender.
Equipment
- Large casserole dish or Cast iron pan
Ingredients
- 4 Boneless skinless chicken breasts, butterflied
- 6 oz. Sliced pepper jack cheese
- 2 medium Poblano peppers sliced thin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Onion powder
- 1 tsp Garlic powder
- Kosher salt
- Black pepper
- 2 tbsp Extra virgin olive oil
- 1 16 oz. Jar salsa Verde
- Fresh cilantro, avocado, and limes for serving
Instructions
- Preheat the oven to 425° F. Place butterflied chicken on a large sheet pan. With chicken opened flat, layer the inside with pepper jack cheese, sliced poblano peppers, and a spoonful of salsa Verde. Fold chicken in half to enclose.
- Place prepared chicken breasts in a large casserole dish or cast iron pan. Rub with olive oil.
- In a small bowl combine the chili powder, paprika, cumin, onion powder, garlic powder, salt and pepper. Rub the seasonings all over the chicken.
- Sprinkle the remaining poblano peppers around the chicken and top everything with the rest of the salsa Verde. Bake for 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro, avocado, and limes.
Notes
*Chicken should temp at 165 degrees before consuming.
*Add as much cheese as desired, cheese can be sprinkled on top as well.
Nutrition
Serving: 1servingCalories: 368kcalCarbohydrates: 4gProtein: 35gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 110mgSodium: 400mgPotassium: 590mgFiber: 1gSugar: 2gVitamin A: 776IUVitamin C: 51mgCalcium: 337mgIron: 1mg