Salsa Fresca Baked Chicken Recipe
This Salsa Fresca Baked Chicken Recipe combines tender chicken breasts with fresh pico de gallo and melted cheese for a vibrant, healthy dinner ready in 35 minutes.
Equipment
- 9x13 baking dish
- Mixing bowls
- Meat thermometer
- Chef's knife
- Cutting board
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1.5-inch pieces
- 1 tablespoon olive oil extra virgin
- 1 teaspoon taco seasoning low sodium
- 1 teaspoon garlic powder
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground black pepper
- 3 large tomatoes coarsely chopped
- 1 cup jalapeños seeded and chopped
- 1 cup red or white onion coarsely chopped
- 1 small bunch fresh cilantro finely chopped
- 4 cloves garlic minced
- 1 lime juice of
- 1 cup shredded mozzarella or Mexican blend cheese
Instructions
- Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray.
- Place chicken pieces in prepared dish, drizzle with olive oil, and sprinkle with taco seasoning, garlic powder, salt, and pepper. Stir to coat and flatten into single layer.
- In a medium bowl, combine tomatoes, jalapeños, onion, cilantro, garlic, and lime juice. Mix well.
- Spoon salsa fresca mixture evenly over chicken, leveling with spoon. Sprinkle shredded cheese over top.
- Bake uncovered for 30 minutes or until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Pound chicken breasts to even thickness before cutting for uniform cooking
- Seed jalapeños to reduce heat while maintaining fresh pepper flavor
- Use a meat thermometer to ensure chicken reaches 165°F for food safety
- Let rest 5 minutes before serving for juiciest results