Salsa Chicken + Green Bean Bake
Author: Whitney English
Recipe type: Dinner
Cuisine: Mexican, Gluten-Free
Prep time:
Cook time:
Total time:
Serves: 8
- 1 lb Chicken Breasts, raw
- 2 C. Green Beans, frozen
- 2 C. Salsa
- 1 C. Quinoa
- 1 C. Chicken Broth, low sodium
- 1 C. Shredded White Cheddar Cheese, part-skim
- Preheat oven to 350.
- Combine quinoa and chicken broth in a 9 x 12 baking dish.
- Slice or cube chicken breasts and layer over quinoa.
- Pour green beans over chicken, breaking in half any extra long beans.
- Pour salsa over chicken.
- Cover dish with tinfoil and bake for 40 minutes.
- Remove tinfoil and continue to bake for 15-20 minutes.
- If any liquid remains, try to carefully pour it off. Top the dish with cheese and return to the oven for 5 more minutes.
- Enjoy!
Serving size: ⅛ Calories: 227
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/01/salsa-chicken-green-bean-bake.html
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