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Pineapple Salsa Chicken Bake - Lunch Version

<p>Pineapple Salsa Chicken Bake is one of the easiest meals you can make but the taste will never give it away! With just six ingredients you can throw this dish together in no time for a sweet and spicy main course to share around the table.</p>
2 Servings Recipe By

Ingredients

  • 2 cups cook and dice Chicken, Boneless Breasts
  • 2 cups Pineapple Salsa
  • 1/4 cups juice Lime
  • 1/8 teaspoons Sea Salt
  • 1 cup chunk Pineapple
  • 2 tablespoons seed and dice Jalapeño

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 442 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 1137mg Sodium
  • 62g Total Carb
  • 4g Fiber
  • 37g Total Sugars (Includes 0g Added Sugars)
  • 40g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. Divide among indicated number of pans and bake at 350 degrees for 10-15 minutes, until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. Divide among indicated number of pans and bake at 350 degrees for 10-15 minutes, until heated through.
  3. Allow to cool.
  4. Divide between indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat until warm, about 1 minute.

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