SALSA FRESCA CHICKEN

SALSA FRESCA CHICKEN

prep 15 mins
cook 35 mins
total 50 mins
author kimber
yield 8 servings

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

1. 2 lbs boneless, skinless chicken breast
2. 1/4 tsp cumin
3. 1/4 tsp salt
4. 1/4 tsp black pepper
5. 1/4 tsp garlic powder
6. 2 cups fresh pico de gallo (I use this homemade Pico de Gallo recipe)
7. 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.

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.

Full Recipes : www.easyfamilyrecipes.com

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