Salsa Fresca Chicken

4.84 from 49 votes

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.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 171kcal

Ingredients

2 lbs chicken breast boneless skinless
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups fresh pico de gallo
1 cup monterey jack cheese shredded
Garnish
Fresh cilantro chopped

Instructions

Preheat the oven to 375˚F.
Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
Cover chicken with the pico then top with cheese.
Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
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.

Dietary Considerations:

This recipe is naturally gluten free, low carb and friendly for low carb and keto diets.

Dairy Free- To make this recipe dairy free you can omit the cheese.

Gluten free- Check labels on ingredients used to verify they are gluten free as somethings can vary brand by brand.

Nutrition