Salsa Fresca Chicken

INGREDIENTS

2 pounds boneless boneless chicken breast
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups of fresh pico de gallo
1 cup of grated Monterey Jack cheese
garnish
Chopped fresh coriander

INSTRUCTIONS

Preheat the oven to 375˚F.
Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper.
Cover the chicken with the pico and top with cheese.
Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F).
Garnish with chopped coriander and serve hot with your favorite side dish.

RECIPE NOTES:

You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced.
Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer.

This article is adapted from this site.

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