Baked Chicken Salsa Verde ~ Gluten Free

Baked Chicken Salsa Verde 

Preheat oven to 400* 

1-16 oz Jar Salsa Verde of your choice (I used Trader Joes)

Pour half of the Salsa Verde in a Glass 9X13 Glass Pan

Top with:

4 Boneless Skinless Chicken Breast ~ If they are thick pound them out evenly

Brush with a little Oil of your Choice

Season to taste with:

Salt

Pepper

Garlic Powder

Pour on the remaining half of the Salsa Verde

Dice one small Onion or a Shallot

Sprinkle around the Chicken

Add the Roasted Garlic around the Chicken ~ to your taste (Directions on how to Roast the Garlic below)

Bake 30 minutes or until the internal temperature reaches 165*

Remove from the oven

Preheat the Broiler

Zest 1 Lime and sprinkle over the Chicken

Juice 1/2-1 Lime over the Chicken

Sprinkle on 6 oz Cheese on top of the Chicken  ~ I use either Shredded Swiss or Monterey Jack 

Broil for 1-2 minutes or until Golden Brown 

Remove from the Oven

Let it sit for 5 minutes

Garnish with Fresh chopped Parsley or Cilantro 

I serve  the Chicken Salsa Verde with

Cauliflower Rice or Savoy Cabbage. I like to keep it low carb. 

You can also serve with Rice or Pasta.

The Salsa Verde Sauce taste great on the Cabbage/Cauliflower rice

How to Roast Garlic:

You can buy whole Garlic and Peel it or use the Pre-peeled Garlic

Pour desired amount into a Ramekin Dish or another small baking dish

Season with Salt and Pepper

Drizzle on a Little Extra Virgin Olive Oil

Mix well

Cover with Tin Foil

Bake 400* for 30 Minutes

Check to see if it is done.

Mine usually takes 45 Minutes.

You can freeze the leftover in small packages to add to other recipes.

How to Sauté Savoy Cabbage:

Slice up one Savoy Cabbage

Add to a Wok that has been heated with 2 Tbls Oil of your choice

Season with Salt and Pepper

Sauté until done. Depending on how thick you slice it will determine how long it takes to cook.

ENJOY!!