A low-carb casserole full of protein (and flavor!)
Quick and easy weekday dinners are essential in my home. Without them, I’d definitely have takeaway more often on the way home than I’d like to admit! Simple recipes like this Salsa Verde Chicken Casserole are absolute lifesavers. It uses ingredients that I almost always have on hand – salsa and condiments from the pantry, frozen chicken breasts, thawed overnight in the refrigerator, and shredded mozzarella cheese. Better still, it’s ready to eat in just 40 minutes.
This healthy casserole recipe has a whopping 30 grams of protein, but only 8 grams of carbohydrates and 270 calories per serving. You have to love a low carb, low calorie, high protein casserole that tastes so good!
The secret ingredient is Tomatillo Salsa
The key to peeling off this delicious low-carb casserole is a glass of tomatillo salsa. This green salsa (also known as salsa verde) is milder than red salsas. Without the spicy bite, you will really appreciate all of the flavors.
The use of tomatoes also makes it unique. Most salsa is made from red, ripe tomatoes. Instead, Salsa Verde uses green tomatoes. These round, paper-wrapped tomatoes look like unripe tomatoes, but they come from a completely different plant. You will find that they have a firmer texture and a bright, flavorful taste that is unforgettable. Puree them with garlic, onions, coriander and lime juice and you will have an incredible and aromatic salsa.
Selection of the best type of cheese
We use shredded mozzarella in the recipe below, but you can customize the cheese entirely to your liking. If you don’t have mozzarella in the fridge, there is no way you should have to take a trip to the store! Other cheeses taste fantastic on this casserole, including Monterey Jack, Pepperjack or a pre-shredded Mexican cheese mix.
If melted cheese isn’t your thing, you can do a few ingredient changes as well. Spread eight ounces of soft cream cheese on top of the chicken breast fillets before adding the tomatillo salsa. The cheese gives the dish a wonderful creaminess. Alternatively, you can sprinkle cotija or feta cheese over the casserole after it comes out of the oven and add a salty (but not melted) cheese effect.
Serve this Salsa Verde Chicken Casserole
This salsa verde chicken casserole fills up perfectly just as it is. You don’t have to go crazy about side dishes! In fact, the best way to keep this dinner low in carbohydrates is to enjoy the casserole with a simple one salad.
If you’re not concerned about carbohydrates, consider serving salsa verde chicken casserole with brown rice or quinoa. The extra sauce tastes great over these grains! You can also boost the vegetarian content of this dish by serving it with a side dish roasted vegetables, hot broccoli, or zucchini.
No matter how you serve it, we think you will love this cheesy, low-calorie, low-carb casserole recipe. It’s perfect for dinner, and the recipe makes enough leftovers that you can enjoy it for lunch too!
- 16 Ounces Tomatillo salsa shocked
- 4th Boneless and skinless chicken breasts
- 1 teaspoon Garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 4th Ounces Mozzarella shredded
Preheat the oven to 375 degrees Fahrenheit.
Put half a cup of tomatillo salsa in a 13×9 baking dish and spread on the bottom of the pan.
Place the chicken breast in the bowl and season with garlic powder, salt, cumin, and black pepper.
Cover the chicken with the remaining tomatillo salsa and sprinkle with the mozzarella.
Bake for 30 to 35 minutes, until the chicken has reached an internal temperature of 165 degrees.
SmartPoints (Freestyle): 7th
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