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Salsa Fresca Chicken

ChickenOvenMexican

Time: 50 minutes

Yield: 8 servings

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About

It's chicken night! The night where we try to shake things up and add a little pizzaz to one of our favorite proteins. Tonight's feature is Salsa Fresca Chicken... sounds sort of fancy, right? Well, it's completely effortless to make but comes out so tasty! Line up the chicken breasts to be seasoned just right, then pack 'em up with some juicy pico de gallo and melty cheese to create a pile of cheesy, flavorful goodness! We love trying new ways to enjoy our go-tos, and Salsa Fresca Chicken might be our new favorite yet!

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Ingredients

  • 2 pounds chicken breast, boneless and skinless
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups fresh pico de gallo, store-bought or homemade
  • 1 cup Monterey Jack cheese, shredded
  • fresh cilantro, to taste, chopped, for garnish

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a large baking dish.

Step 3 -Lay the chicken breasts flat in the prepared baking dish and evenly sprinkle with the cumin, the salt, the pepper, and the garlic.

Step 4 -Cover the chicken breasts with the pico de gallo, then top with the shredded cheese.

Step 5 -Bake the chicken breasts on the middle rack until they reach an internal temperature of 165 degrees F, about 35-45 minutes.

Step 6 -Serve the chicken breasts garnished with the chopped cilantro.

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