Description
Salsa Fresca Chicken Bake: Juicy chicken, vibrant salsa, melty cheese, baked to perfection. Ideal for a quick, delicious family dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 medium tomatoes (about 1 pound), diced into ½-inch pieces
- 1 medium red onion (about 8 ounces), finely diced
- 2 jalapeños, seeded and minced
- ¼ cup fresh cilantro, roughly chopped, plus more for garnish
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 cup shredded Monterey Jack or Mexican blend cheese
Instructions
- Preheat oven to 375°F (190°C). Pound chicken breasts to even ¾-inch thickness between plastic wrap. Pat dry, place in 9×13-inch baking dish, and season with ½ teaspoon salt and ¼ teaspoon pepper.
- In a medium bowl, combine tomatoes, red onion, jalapeños, cilantro, garlic, olive oil, lime juice, cumin, chili powder, remaining salt and pepper. Mix well.
- Spoon salsa mixture evenly over chicken breasts. Bake uncovered for 25 minutes, until chicken reaches about 155°F.
- Remove from oven, sprinkle cheese evenly over chicken and salsa. Return to oven for 5-7 minutes until cheese is melted and chicken reaches 165°F.
- Let rest for 5 minutes before serving. Garnish with additional fresh cilantro.