I was a little reluctant about baking boneless chicken breasts as they seem to come out a little on the dry side. I found this incredibly easy recipe for Low Carb Mexi Baked Chicken, and after reading the numerous reviews, I decided to give it a shot. So glad that I did, because this chicken was incredible! I also made some Mexican “Rice” made from cauliflower which turned out to be the perfect side dish.

Low Carb Mexi Baked Chicken
Source: TheDancingCook on RecipeZaar

• 2 boneless chicken breasts
• 2 teaspoons taco seasoning
• 1/2 cup salsa (any degree, I used mild)
• 1/2 cup shredded cheddar cheese (I used the pre-packaged mexi-blend)

1. Preheat oven to 375 degrees
2. Spray a shallow, small baking dish with non-stick spray
3. Coat chicken lightly with taco seasoning, on both sides and spoon about 1/4 cup salsa over each chicken breast
4. Bake uncovered for about 45 minutes
5. Sprinkle cheese evenly on chicken breasts and bake for another 5 minutes or until cheese is melted through
6. Top with a little sour cream, a few jalapenos (if you like a little kick) and it’s done!

Of course, you can double or triple the recipe if you are cooking more than 2 chicken breasts, which I did.

Mexican “Rice”
Source: Linda’s Low Carb Menus & Recipes

• 10 ounces of fresh cauliflower, grated (1/2 medium)
• 1 small onion, slivered or chopped
• 2-3 tablespoons butter or oil (or a combination of both)
• 1/2 cup salsa (any degree, I used a medium salsa verde)
• 1/8 teaspoon garlic powder
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 1/8 teaspoon granular Splenda

1. In a very large skillet with a lid, sauté the onion in butter and/or oil until tender
2. Stir in the grated cauliflower
3. Stir in remaining ingredients and mix well
4. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally

Makes 6 servings, can be frozen

Carb Count:
Chicken Breast = 3.6 net carbs per serving
Mexican “Rice” = 3 net carbs per serving