Salsa Fresca Chicken – Bold Flavors in a Snap!
Looking for a quick and delicious Tex-Mex dinner that’s both satisfying and light?
This Salsa Fresca Chicken is the answer! Fresh pico de gallo, melted Monterey Jack cheese, and a sprinkle of cilantro top off juicy chicken breasts for a dish that’s packed with flavor but light on effort.
Perfect for a busy weeknight, it’s all made in one dish, making cleanup just as easy as cooking!
Ready in just 50 minutes, you won’t believe how simple yet tasty this meal is.
Get ready to enjoy your new go-to weeknight dinner!
For Salsa Fresca Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are the base of this dish, offering a lean protein option.
- Cumin – Adds a warm, earthy flavor with a slight citrusy note to enhance the Tex-Mex profile.
- Salt & Pepper – Essential for seasoning the chicken, providing balance and bringing out the flavors.
- Garlic Powder – Imparts a savory and slightly sweet flavor to complement the other seasonings.
- Pico de Gallo – A fresh mix of tomatoes, onions, cilantro, and lime juice that creates the zesty topping for the chicken.
- Monterey Jack Cheese – This melty cheese adds richness and a mild, creamy flavor to the dish.
For Garnish
- Fresh Cilantro – A burst of freshness and color that adds a nice, herbal finish to the dish.
Salsa Fresca Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 cups fresh pico de gallo
- 1 cup shredded Monterey Jack cheese
For Garnish:
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 375˚F.
- Place the chicken breasts flat in a large baking dish. Season evenly with cumin, salt, black pepper, and garlic powder.
- Spread the pico de gallo over the chicken, then top with shredded Monterey Jack cheese.
- Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F.
- Once cooked, garnish with fresh chopped cilantro and serve hot with your favorite side dish.
Notes
- To make serving easier, you can slice the chicken into halves, chunks, or use chicken tenderloins. Adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
- Naturally gluten-free and low-carb, making it ideal for keto diets.
- Dairy-Free Option: Simply omit the cheese.
- Gluten-Free Option: Ensure all ingredients are certified gluten-free, as some brands may vary.
- Can I use chicken thighs instead of chicken breasts?
Absolutely! You can swap in boneless, skinless chicken thighs. They’re juicier and more flavorful, and they’ll work perfectly. Just adjust the cooking time a bit, and make sure the chicken reaches 165°F (74°C).
- Can I prep the pico de gallo in advance?
Yes, you can make the salsa up to a day ahead. Just combine the tomatoes, onions, cilantro, and lime juice, then store it in an airtight container in the fridge. It’ll save you time and let the flavors blend even more!
- Is it okay to use store-bought salsa instead of making pico de gallo?
Totally! If you’re in a rush, store-bought salsa works just fine. Just make sure it’s chunky to get that similar texture to fresh pico de gallo. Drain any excess liquid to keep your dish from getting too watery.
- What’s a good side to serve with Salsa Fresca Chicken?
Rice is always a great option—try white, brown, or even cauliflower rice for a low-carb twist. Or go for a fresh green salad, roasted veggies, or a side of beans. You really can’t go wrong!
- How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it in the microwave or oven. If you’re reheating in the oven, cover the dish with foil and heat at 350°F (175°C) until warmed through.
