Baked Salsa Fresca Chicken is a flavorful, easy-to-make meal that’s perfect for busy weeknights or casual dinners.
Baked Salsa Fresca Chicken
This dish looks and tastes like something that took hours to prepare, but it comes together quickly and simply. It’s excellent served over Spanish rice or alongside black beans and corn for a complete, satisfying meal.
Pico de gallo, also called salsa fresca, is a fresh tomato salsa made from chopped tomatoes, onion, cilantro, jalapeño, salt, and lime juice. You can use store-bought pico de gallo to save time or make your own for extra freshness and control over the heat.
Baked Salsa Fresca Chicken Ingredients
2 lbs boneless, skinless chicken breast
1/2 tsp ground cumin
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
2 cups pico de gallo (fresh salsa fresca)
1 cup Monterey Jack cheese, shredded
chopped cilantro, for garnish
How To Make Baked Salsa Fresca Chicken
Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with non-stick spray or a small amount of oil. Arrange the chicken breasts in a single layer in the dish.
In a small bowl, combine the cumin, chili powder, garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning mix evenly over both sides of the chicken.
Spread the pico de gallo over the seasoned chicken breasts, making sure each piece gets a generous topping of fresh salsa. Sprinkle the shredded Monterey Jack cheese over the pico de gallo.
Bake on the middle rack for 35–45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest a few minutes. Garnish with chopped cilantro and serve hot.
Variations and Serving Suggestions
- Serve the chicken sliced in warm tortillas as tacos, topped with extra pico de gallo and avocado.
- Use leftover chicken in quesadillas with extra cheese and a drizzle of sour cream or crema.
- Turn leftovers into a burrito bowl with rice, black beans, corn, guacamole, and a squeeze of lime.
- For a lighter option, serve the chicken over a bed of mixed greens for a taco-style salad.
Baked Salsa Fresca Chicken
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10 mins
35 mins
45 mins
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 2 cups pico de gallo (salsa fresca)
- 1 cup Monterey Jack cheese, shredded
- Chopped cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly coat a 9×13-inch baking dish with non-stick spray.
- Arrange the chicken breasts in the prepared baking dish.
- Combine the cumin, chili powder, garlic powder, paprika, salt, and pepper; sprinkle evenly over the chicken.
- Pour the pico de gallo over the seasoned chicken breasts.
- Sprinkle the shredded Monterey Jack cheese over the pico de gallo.
- Bake for 35–45 minutes, until the thickest portion of the chicken reaches 165°F (74°C).
- Garnish with chopped fresh cilantro and serve warm.
The nutritional information provided is approximate and should be used only as a general guideline; results will vary based on ingredients and cooking methods.
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