Salsa Fresca Chicken
This Salsa Fresca Chicken is packed with juicy chicken breasts, fresh pico de gallo, and melty Monterey Jack cheese for a high-protein meal that’s big on flavor and low on effort.
Servings: 4 people
Calories: 288kcal
Ingredients
- 4 boneless skinless chicken breasts (thinly sliced)
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 cups fresh pico de gallo
- 1 cup Monterey Jack cheese shredded
- Cilantro optional, for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Season the chicken with the salt, pepper, cumin, and garlic powder.
- In a large, greased skillet, grilled the seasoned chicken breasts for about 3 minutes then flip and cook on other side for an additional 3 minutes.
- Remove chicken breasts from skillet and place in a 9x13 baking dish. Top each chicken breast with about ½ cup of pico de gallo.
- Top with ¼ cup Monterey Jack cheese.
- Bake for 20 minutes or until chicken has reached internal temperature of 165 degrees Fahrenheit.
- If desired, garnish with chopped cilantro. Enjoy!
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Chicken Size & Cooking Time: If your chicken breasts are thick, slice them in half lengthwise or pound them to an even thickness for faster, more even cooking.
Nutrition
Serving: 1svg | Calories: 288kcal | Carbohydrates: 16g | Protein: 31g | Fat: 12g | Cholesterol: 97mg | Sodium: 1244mg
