Easiest Way to Cook Yummy low calorie *easy* Mexican chicken breast bake

low calorie *easy* Mexican chicken breast bake. Easy Mexican Chicken Bake Low Carb is a super simple, but oh so tasty recipe that I have been making for years. The version I used to make had refried beans and a sprinkling of corn chips on top, but I removed those for a low carb grain-free version. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil.

Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Mix beans, tomatoes, poblano pepper, corn, flour, chili powder, cumin, salt and pepper together and pour in casserole dish. (or just mix it all up right in the casserole dish). Place cut chicken breasts on top and nestle into bean mixture. You can have low calorie *easy* Mexican chicken breast bake using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of low calorie *easy* Mexican chicken breast bake

1. It's 4 of boneless skinless chicken breast.
2. It's 1 packages of low sodium taco seasoning.
3. It's 1/4 cup of reduced fat sour cream.
4. Prepare 1 cup of salsa.

Next, pour the salsa and crushed tortilla chips in separate shallow bowls. Dip each chicken breast into the salsa so each side is coated in salsa. After the salsa, dip the chicken into the crushed tortilla chips. Flip each side to make sure the entire piece is coated in.

low calorie *easy* Mexican chicken breast bake instructions

1. preheat oven to 350°F.
2. put seasoning in zip lock baggy with chicken and shake to coat.
3. Spray a casserole dish with nonstick spray and put chicken in dish.
4. bake for 30 minutes or until cooked through**five minutes before done, top with salsa.
5. garnish with sour cream and serve.

Directions Put the chicken and taco seasoning in Ziploc bag; shake to coat well. Place the chicken in a casserole dish coated with nonstick cooking spray. Add chicken breasts, stock and garlic to skillet. Cook chicken in the stock over medium heat until cooked through and tender. Shred the chicken into the casserole dish, discarding any remaining stock.