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Salsa Fresca Chicken


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


  1. Preheat the oven to 375˚F.
  2. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper.
  3. Cover the chicken with the pico and top with cheese.
  4. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F).
  5. 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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