Salsa Fresca Chicken


Salsa Fresca Chicken

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 chicken breast boneless skinless
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese shredded
  • Garnish
  • Fresh cilantro chopped


INSTRUCTIONS

  1. Preheat the oven to 375˚F.
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
  3. Cover chicken with the pico then top with cheese.
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
  5. Garnish with chopped cilantro, and serve hot with your favorite side dish.


RECIPE 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.


This article adapted from this site

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