Salsa Fresca Chicken Bake

This simple and flavorful Salsa Fresca Chicken Bake is packed with 31 grams of protein per serving! With just 20 minutes of prep time, it's a high-protein meal the entire family will love.

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Course: Main Dish

Cuisine: Mexican-inspired

Keyword: Salsa Fresca Chicken Bake

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 254kcal

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken breasts, cut into 1.5-inch pieces
1 tbsp extra virgin olive oil
1 tsp low-sodium taco seasoning
1 tsp garlic powder
3/4 tsp salt
1/2 tsp ground black pepper

For the Salsa Fresca:

3 tomatoes, coarsely chopped
1 cup (about 4) jalapeños, seeded and chopped
1 cup red or white onion, coarsely chopped
1 small bunch cilantro, finely chopped (reserve some for garnish)
4 garlic cloves, minced
Juice of 1 lime

For the Casserole:

2 cups shredded mozzarella or white cheddar cheese
Cooking spray (Misto works well)

Instructions

Preheat the oven to 400°F (200°C) and lightly spray a baking dish with cooking spray.
In the prepared baking dish, combine the chicken pieces, olive oil, taco seasoning, garlic powder, salt, and pepper. Stir everything together, ensuring the chicken is evenly coated, then spread it out in a single layer. Set aside.
In a medium bowl, mix together the tomatoes, jalapeños, onion, cilantro, garlic, and lime juice. Spoon this salsa mixture evenly over the chicken.
Top the salsa with shredded cheese, then bake uncovered for 30 minutes.
Once done, remove from the oven, sprinkle with extra cilantro for garnish, and serve with your favorite side dishes.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Freeze for up to 1 month in an airtight container.

Nutrition

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