Baked Salsa Chicken
Enjoy the most tender and juicy salsa chicken, baked on a bed of fresh tomato salsa and topped with melty cheese. Each bite is a perfect blend of zesty, tangy, savory, and cheesy goodness.
Servings: 4 serves
Ingredients
- 1½ tablespoons olive oil
- 4 boneless skinless chicken breasts pounded to an even thickness
- ½ tablespoon chili powder or to taste
- ½ teaspoon ground cumin or to taste
- ½ teaspoon paprika or to taste
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 1½ cups salsa you can also use store-bought chunky salsa
- 1 cups shredded cheddar cheese I use a mix of white and yellow cheddar
Instructions
- Preheat the oven to 375˚F.
- Heat the olive oil in a large skillet.
- Pound the chicken breasts to an even thickness and season them with cumin, chili powder, paprika, garlic powder, salt, and pepper.
- Transfer the chicken breasts to the skillet and cook for 2 minutes per side or until browned.
- Spread about 1/2 cup of salsa on the bottom of a baking dish. Arrange the browned chicken over the salsa and top the chicken breasts with the remaining salsa.
- Bake uncovered for 25 to 30 minutes or until the chicken is done. Use a thermometer to check for doneness - chicken is done when its internal temperature reaches 165˚F.
- Remove from oven and add the shredded cheese over the top. Bake for 3 to 5 more minutes or until the cheese is melted and bubbly.
- Remove from oven and let stand 5 minutes before serving.
Notes
Store leftovers in an airtight container and keep them in the fridge for 3 to 4 days.
Nutrition
Serving: 6ounces | Calories: 308kcal | Carbohydrates: 7g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1011mg | Potassium: 744mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 3.2mg | Calcium: 242mg | Iron: 1.4mg
