Easy Prep, Hannah Favorite

Salsa Fresca Chicken

35 minutes


  • 4 thin boneless, skinless chicken breasts
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup Monterey Jack cheese, shredded
  • fresh cilantro, chopped
  • 1 lb fresh carrots – side
  • 4 whole wheat dinner rolls – side


  1. Preheat the oven to 375 degrees F.
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with salt, pepper, cumin, and garlic powder.
  3. Cover chicken with the pico and then top with cheese.
  4. Bake on the middle rack for about 30 minutes or until internal temperature reaches 165 degrees F.
  5. Garnish with fresh chopped cilantro and serve hot.

Quick Tip

If your kids don't love pico de gallo, serve the pico on the side rather than topping on the chicken.