This Salsa Fresca Chicken is packed full of bold Tex-Mex flavors but still a light and wholesome dish. It is smothered in fresh tomatoes, cilantro, sweet onion, and of course Monterey Jack cheese. It comes together easily for a quick weeknight meal and since it is made in one dish it can be cleaned up easily as well.
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups fresh pico de gallo (I use this homemade Pico de Gallo recipe)
- 1 cup monterey jack cheese, shredded
- Garnish
- Fresh cilantro, chopped
Instructions
Preheat the oven to 375˚F.
Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
Cover chicken with the pico then top with cheese.
Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
Garnish with chopped cilantro, and serve hot with your favorite side dish.
Notes
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be placed in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.
Author: Kimber Matherne
To get the full recipe visit original recipe: Easy Family Recipes
Sorry to make you click a link for the recipe, but know I’m grateful for you.
