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Salsa Fresca Chicken Bake

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This salsa fresca chicken bake is just the dinner to have when you’re craving Mexican flavors. It’s high in protein, low in carbs, gluten-free, and low in calories.

Ingredients

Scale
  • 2 cups cherry tomatoes, diced
  • 1 medium white onion, chopped
  • 1 large jalapeño, chopped
  • A bunch of cilantro, chopped
  • ½ lime, juiced
  • ½ tsp salt, divided
  • 2 lbs boneless skinless chicken breast, diced
  • ½ tsp cumin
  • 1 tsp paprika powder
  • 1 tbsp garlic powder
  • ¼ tsp red chili pepper flakes
  • ¼ tsp black pepper
  • 1 cup shredded mozzarella

Instructions

  1. Preheat the oven to 400°F (200°C). Prepare a 9×13″ casserole dish and spray it with oil.
  2. In a bowl, combine cherry tomatoes, chopped onion, jalapeño, cilantro, lime juice, and ¼ tsp salt.
  3. Place diced chicken in the prepared dish and season with cumin, paprika, garlic powder, red chili flakes, and black pepper.
  4. Top the seasoned chicken with the tomato mix, then sprinkle shredded mozzarella evenly over the top.
  5. Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
  6. Garnish with extra cilantro before serving.

Notes

  • Add extra vegetables like bell peppers, zucchini, corn, or mushrooms for more fiber and flavor.
  • For extra heat, include sliced jalapeños, a pinch of cayenne pepper, chipotle powder, or diced serrano peppers.
  • To make dairy-free, substitute shredded mozzarella with a plant-based cheese.
  • For a vegetarian version, replace chicken with cubed tofu or chickpeas.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Reheat in the oven at 350°F for 15–20 minutes or in the microwave.

Nutrition

Keywords: Salsa Fresca Chicken Bake, chicken, salsa fresca, pico de gallo, baked, Mexican, one-pan

Find it online: https://recipesfoodeasy.com/salsa-fresca-chicken-bake/