Low Carb Mexi Baked Chicken
Loaded with bold Tex-Mex flavors and low-carb goodness, this Low Carb Mexi Baked Chicken recipe is a simple, mouthwatering dinner solution that’s ready in just 40 minutes. Juicy, oven-baked chicken breasts are seasoned with spicy taco seasoning, garlic, and chili powder, then topped with zesty diced tomatoes with green chilies, creamy sour cream, and a generous layer of melted Mexican blend cheese. Finished with a bright garnish of fresh cilantro and optional lime wedges, this dish delivers restaurant-quality flavor with minimal effort—all while being keto-friendly. Perfect for weeknight dinners or meal prep, this crowd-pleasing recipe is as versatile as it is flavorful!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons taco seasoning (low-carb if store-bought)
- 1 cup diced tomatoes with green chilies (drained)
- 1 cup shredded Mexican blend cheese
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with olive oil.
Pat dry the chicken breasts with paper towels and place them in the baking dish.
Rub both sides of the chicken breasts with taco seasoning, garlic powder, and chili powder, ensuring the spices coat the chicken evenly.
Spread the diced tomatoes with green chilies evenly over the top of the chicken breasts.
Bake the chicken uncovered in the preheated oven for 20 minutes.
Carefully remove the chicken from the oven and evenly spread sour cream on top of each chicken breast.
Sprinkle shredded Mexican blend cheese over the sour cream layer.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Garnish the baked chicken with freshly chopped cilantro.
Serve hot with lime wedges on the side for an optional burst of tanginess.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 24.6 g | ||
| Protein | 252.2 g | 504% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1320 mg | 102% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
