This is similar to a recipe that I made before for Salsa Chicken that is cooked in a skillet, but this recipe takes it a step or two further and you use your oven or toaster oven to finish cooking it, plus I’ve added zucchini and cheese to make a more complete meal.  Serve it over a bed of cauliflower rice and all you need to add is a small dinner salad to make a great meal.  If you love Mexican or spicy foods, this is a meal that pleases the taste buds.

I used a salsa from my neighborhood grocery store Raley’s that included corn in it.  It is 2 net carbs per 2 tablespoons.  La Victoria Medium Salsa is 1 net carb per 2 tablespoons, so you can save a carb per serving by using a lower carb’d salsa.   Check the nutrition information on the bottle to look for the lower carb’d ones.

Baked Spanish Chicken with Zucchini 

4 Chicken Tenders (about 2 breasts)
1/2 cup Zucchini, sliced
6 tablespoons Tomato Salsa
1 teaspoon Garlic, minced
1teaspoon Olive Oil or Coconut Oil
1 cup Cheddar Jack Cheese, grated
1 1/2 cup Cauliflower, riced
1 tablespoon Butter
1 teaspoon Chicken bullion
Salt and Pepper to taste

Preheat oven to 365 degrees (F.) Spray a baking pan to fit the chicken with cooking spray.

Sprinkle salt and pepper (or any other seasoning you wish) over the chicken pieces. Heat the olive oil in a pan over medium heat then add the minced garlic. Cook until it begins to brown, then add the chicken. Brown the chicken on both sides. Put 4 tablespoons of salsa over the chicken and stir it in, then add the zucchini to lightly cook.

Cook and stir for about five minutes, then transfer to the prepared baking pan. Spread the remaining two tablespoons of salsa over the top, then sprinkle the cheddar cheese over it.

Bake for about 20 minutes until the chicken is completely done.

While the chicken bakes, prepare the cauliflower rice. Put 1 tablespoon butter in a skillet to melt over medium heat. Add the cauliflower and stir well to coat with butter and lightly toast. Add 1/2 cup of water with the bullion and stir into the cauliflower. Lower the temperature to a simmer and let cook for about 15 minutes. Check the water in it and stir a couple of times while it cooks. If you need to add more water, then add about 2 tablespoons.

The cauliflower will be done about the same time as the chicken. Put 3/4 cup of cauli-rice on the plate and serve half the chicken over it, getting half the zucchini and sauce in the serving.

Makes 2 servings.

Nutrition Info per serving:
Calories: 419 Fat: 19.7 g Net Carbs: 8.6 g Protein: 47.7 g