Baked Salsa Verde Chicken

Baked Salsa Verde Chicken is a flavorful and zesty dish that combines juicy chicken thighs with vibrant salsa verde, perfect for a low-carb, keto-friendly meal. This easy recipe delivers a satisfying taste of Mexico while keeping your dietary goals in check.

Ingredients

• Chicken thighs - 400 grams
• Salsa verde - 200 grams
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shredded cheese (cheddar or Monterey Jack) - 100 grams
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine the olive oil, cumin, garlic powder, onion powder, salt, and black pepper to create a marinade.
3. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it marinate for about 10 minutes.
4. Place the marinated chicken thighs in a baking dish and pour the salsa verde evenly over them.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
6. During the last 5 minutes of baking, sprinkle the shredded cheese over the chicken and return to the oven until the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh cilantro, and serve immediately.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 130 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.4 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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