Salsa Fresca Chicken
Craving a quick and healthy dinner that doesn’t skimp on flavor? This Salsa Fresca Chicken is a one-pan wonder—juicy, cheesy, and bursting with fresh Tex-Mex goodness!
Print
Pin
Servings: 8
.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 cups fresh pico de gallo
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Chicken: Lay the chicken breasts in a large baking dish and evenly sprinkle with cumin, salt, black pepper, and garlic powder.
- Add Toppings: Spread the pico de gallo over the chicken and top with shredded cheese.
- Bake: Place the dish on the middle rack and bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish & Serve: Sprinkle with chopped cilantro and serve hot with your favorite side.
Recipe Tips & Notes
- Alternative Cuts: You can slice the chicken breasts in half, cut them into chunks, or use chicken tenderloins for easier serving. This may reduce cooking time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- Dietary Adjustments:
- Dairy-Free? Simply omit the cheese.
- Gluten-Free? Ensure all ingredients used (like store-bought pico de gallo) are certified gluten-free.