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Date Night Salsa Verde Chicken Bake

Date Night Salsa Verde Chicken Bake Recipe - So, it’s date night. You just got home from a long day at work and the last thing you want to do is spend hours in the kitchen. That’s where this ultimate “dump and go” salsa verde chicken steps in to save the day! All you need to do is pick out a pretty baking dish, add a few simple ingredients and throw it in the oven. By the time you are done showering and setting the table, dinner is ready to enjoy.

Fat: 23.8 g
Carbs: 19.3 g
Net carbs: 11.9 g
Protein: 44.9 g
Fiber: 7.4 g
Date Night Salsa Verde Chicken Bake recipe


  • ½ lb (226 g) asparagus
  • 1 onion, sliced
  • 2 tbsp (30 ml) avocado oil
  • 2 boneless, skinless chicken breasts
  • Sea salt and black pepper
  • ¼ tsp ground cumin
  • ½ tsp garlic powder
  • 1 cup (240 ml) jarred salsa verde sauce (see Note)
  • ½ cup (56 g) grated mozzarella cheese
  • Fresh cilantro leaves, to garnish

How to make Date Night Salsa Verde Chicken Bake

  1. Preheat the oven to 350°F (175°C, or gas mark 4).
  2. To trim the asparagus, cut off 2 inches (5 cm) of the flat end of the asparagus and discard.
  3. Divide the asparagus and onion into two equal portions and transfer each portion to a 7-inch (18-cm) oval baking dish. Drizzle 1 tablespoon (15 ml) of avocado oil over the vegetables in each dish and set them aside.
  4. Pat the chicken breasts dry using a clean paper towel. Season each breast with a couple pinches of salt and pepper on both sides. Add one chicken breast directly on top of the asparagus and onion in each baking dish. Sprinkle the cumin and garlic powder on top of each chicken breast and pour an equal amount of salsa verde sauce over each chicken breast.
  5. Cover both pans with aluminum foil and transfer them to a large sheet pan. Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the vegetables are tender and the chicken is cooked through.
  6. Uncover, add an equal amount of mozzarella cheese on top of each chicken breast and turn the oven to broil. Return the pans to the oven and broil for 3 to 5 minutes, or until the cheese is completely melted. Garnish with fresh cilantro.

NOTE: Double check the ingredient list on your jar of salsa verde and make sure all the ingredients are Keto-friendly. Look for brands that DO NOT include cornstarch and sugar. I like Herdez and Pace brands’ salsa verde sauce.