Easy Low-Carb Mexican Chicken

• 1 lb boneless skinless chicken breast
• 1 (11 1/2 ounce) jar salsa
• 1 cup reduced-fat Mexican cheese blend (2% and you can use more if you want)
• 1 (2 1/4 ounce) can sliced ripe olives
• light sour cream
• scallion
• cilantro
• lime

1. Preheat oven to 350 degrees.
2. Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
3. Place the chicken breats in a lightly greased baking dish.
4. Pour entire jar of salsa over the chicken, covering completly.
5. Cover dish with aluminum foil.
6. Place in oven and bake for 35 minutes.
7. Remove dish from oven and sprinkle sliced olives & cheese over chicken.
8. Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
9. Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
10. Garnish with slices of lime.
11. For a complete meal, I serve with spanish rice and a salad.

chicken breast, salsa, cheese, olives, light sour cream, scallion, cilantro, lime

Taken from www.food.com/recipe/easy-low-carb-mexican-chicken-279162 (may not work)