Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch pieces
• 1 tbsp extra virgin olive oil
• 1 tsp low-sodium taco seasoning
• 1 tsp garlic powder
• ¾ tsp salt
• ½ tsp ground black pepper

For the Salsa Fresca:

• 3 tomatoes, coarsely chopped
• 1 cup jalapeños (about 4), seeded and chopped
• 1 cup red or white onion, coarsely chopped
• 1 small bunch cilantro, finely chopped (reserve some for garnish)
• 4 garlic cloves, minced
• Juice of 1 lime

For the Casserole:

• 2 cups shredded mozzarella or white cheddar cheese
• Cooking spray

Instructions

1. Preheat & Prep:
   • Preheat your oven to 400°F and lightly coat a baking dish with cooking spray.
2. Season the Chicken:
   • Place the chicken pieces in the baking dish.
   • Drizzle with olive oil and sprinkle with taco seasoning, garlic powder, salt, and black pepper.
   • Stir well to evenly coat the chicken, then spread it out in a single layer.
3. Make the Salsa Fresca:
   • In a medium bowl, combine tomatoes, jalapeños, onion, cilantro, garlic, and lime juice.
   • Mix well and spread the salsa evenly over the chicken.
4. Add Cheese & Bake:
   • Sprinkle shredded cheese on top of the salsa.
   • Bake uncovered for 30 minutes, or until the chicken is fully cooked and the cheese is melted.
5. Garnish & Serve:
   • Remove from the oven and sprinkle with reserved cilantro.
   • Serve hot with your favorite side dish like rice, quinoa, or tortillas!

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for 3-4 days.
• Freeze: Keep in a freezer-safe container for up to 1 month.
• Reheat: Warm in the oven at 350°F until heated through or microwave in 30-second intervals.

Nutrition