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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