Baked Salsa Fresca Chicken is a mouthwatering recipe that is quick and easy and loaded with flavor.
Baked Salsa Fresca Chicken
This is one of those dishes that is so impressive and tastes like you spent all day making it, but really it takes no take to get in the oven. This is great served over Spanish rice or with a side of black beans and corn.
You can make your own Pico de gallo or buy it if you need to save time. Pico de gallo is also called Salsa Fresca and is a fresh tomato salsa made from chopped tomatoes, onions, cilantro, fresh jalapeño, salt, and lime juice.
Baked Salsa Fresca Chicken Ingredients
2 lbs boneless, skinless chicken breast
1/2 tsp cumin
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
2 cups fresh pico de gallo
1 cup monterey jack cheese, shredded
chopped cilantro, garnish
How To Make Baked Salsa Fresca Chicken
Preheat the oven to 375˚F. Arrange the chicken in a 9x13 baking dish. Sprinkle evenly with the cumin, chili powder, paprika, garlic, salt and pepper.
Cover chicken with the pico de gallo then top with cheese. Bake on middle rack for 35-45 minutes, until the thickest portion of the chicken is 165 degrees Fahrenheit. Garnish with chopped cilantro, and serve hot.
Variations for Serving Baked Salsa Fresca Chicken
- Serve your chicken in tacos or stuffed inside quesadillas.
- Use leftovers in a taco salad for lunch the next day.
- Make a burrito bowl with the chicken, rice, black beans, corn, guacamole and cheese.
Baked Salsa Fresca Chicken
Ingredients
- 4 boneless, skinless chicken breast
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 2 cups pico de gallo
- 1 cup Monterey Jack cheese, shredded
- chopped cilantro, for garnish
Instructions
- Preheat the oven to 375˚F.
- Lightly coat a 9x13-inch baking dish with non-stick spray.
- Arrange the chicken in a 9x13 baking dish
- Combine your cumin, chili powder, salt, pepper, garlic powder, and paprika and sprinkle evenly on the chicken breasts.
- Pour the pico de gallo over the seasoned chicken breasts.
- Sprinkle the shredded Monterey Jack cheese over the pico de gallo.
- Bake for 35-45 minutes, until the thickest portion of the chicken is 165 degrees Fahrenheit.
- Garnish with fresh chopped cilantro.
