Salsa Fresca Chicken

This Salsa Fresca Chicken brings bold Tex-Mex flavors in a light and satisfying dish. It’s topped with fresh pico de gallo, cilantro, sweet onions, and melted Monterey Jack cheese.

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Course: Main Course

Cuisine: Tex-Mex

Keyword: Salsa Fresca Chicken

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 170kcal

Ingredients

2 lbs boneless, skinless chicken breasts
¼ tsp cumin
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
2 cups fresh pico de gallo
1 cup shredded Monterey Jack cheese

For Garnish:

Fresh cilantro, chopped

Instructions

Preheat the oven to 375˚F.
Place the chicken breasts flat in a large baking dish. Season evenly with cumin, salt, black pepper, and garlic powder.
Spread the pico de gallo over the chicken, then top with shredded Monterey Jack cheese.
Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F.
Once cooked, garnish with fresh chopped cilantro and serve hot with your favorite side dish.

Notes

To make serving easier, you can slice the chicken into halves, chunks, or use chicken tenderloins. Adjust cooking time accordingly.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

Dietary Considerations:

Naturally gluten-free and low-carb, making it ideal for keto diets.
Dairy-Free Option: Simply omit the cheese.
Gluten-Free Option: Ensure all ingredients are certified gluten-free, as some brands may vary.

Nutrition

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