Salsa Fresca Chicken

Salsa  Fresca Chicken

This recipe is packed full of cold Tex-Mex flavors, but is a fresh light dish. It is smothered in fresh tomatoes, cilantro, sweet onion, and Monterrey Jack cheese. It comes together easily for a quick weeknight meal, or a dish for a fast-moving weekend.

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Oven Temp: 375

Serves: 6-8

What You Need

• 4 Boneless, Skinless Chicken Breast
• ¼ Teaspoon Cumin
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Garlic Powder
• 2 cups fresh pico de gallo. You can make homemade, or buy in any produce department. Click here for homemade recipe
• 1 Cup Monterey Jack Cheese, Shredded.
• Garnish with fresh Cilantro Chopped.

Instructions

Preheat oven to 375

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,

Garnish with cilantro and serve with favorite sides.

Note: Serve Hot.