Salsa Fresca Chicken
I found this recipe one night while skimming Pinterest for some dinner ideas. I liked that it was a chicken dish, but it was something different and pretty easy. Brad claims it was his idea (Remember salsa fish?), but this is different and better in my opinion. Next time I would make fresh pico de gallo and invest in the cilantro. Brad isn’t a huge fan so I didn’t get any. But it was definitely missing it.
Ingredients
2 chicken breast cut in half (or 4 chicken tenders)
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups pico de gallo
1 cup shredded Monterey Jack cheese
cilantro
Instructions
1. Spray a large baking dish with nonstick spray. Lay the chicken breasts flat and sprinkle evenly with spices.
2. Cover the chicken with the pico de gallo, then top with the cheese.
3. Bake for 30-40 minutes. I will probably cover next time for the first 30 minutes and uncover the last 10 to keep the cheese from browning so much.
4. Garnish with cilantro and serve!
