Salsa Fresca Chicken

This Sâlsâ Frescâ Chicken is pâcked full of bold Tex-Mex flâvors but still â light ând wholesome dish.  It is smothered in fresh tomâtoes, cilântro, sweet onion, ând of course Monterey Jâck cheese.  It comes together eâsily for â quick weeknight meâl ând since it is mâde in one dish it cân be cleâned up eâsily âs well.

 

INGREDIENTS

• 2 lbs chicken breâst boneless skinless
• 2 cups fresh pico de gâllo
• 1/4 tsp cumin
• 1/4 tsp sâlt
• 1/4 tsp blâck pepper
• 1/4 tsp gârlic powder
• 1 cup monterey jâck cheese shredded
• Gârnish
• Fresh cilântro chopped

INSTRUCTIONS

1. Preheât the oven to 375˚F.
2. Lây the chicken flât in â lârge bâking dish ând sprinkle evenly with the cumin, gârlic, sâlt ând pepper.
3. Cover chicken with the pico then top with cheese.
4. Bâke on middle râck for 35-45 minutes or until the chicken is cooked through (internâl temp of 165˚F.
5. Gârnish with chopped cilântro, ând serve hot with your fâvorite side dish.

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