Salsa Fresca Chicken Bake (Printer-friendly)

Juicy chicken breasts baked with fresh tomato-cilantro salsa and melted cheese for a bright, low-carb weeknight meal.

# What You'll Need:

→ Meat & Dairy

01 - 4 boneless, skinless chicken breasts
02 - 1 cup shredded Monterey Jack or mozzarella cheese
03 - 1 tablespoon olive oil

→ Salsa Fresca

04 - 2 medium ripe tomatoes, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped
07 - 1 jalapeño pepper, seeded and minced
08 - 2 cloves garlic, minced
09 - Juice of 1 lime
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon ground black pepper

→ Spice Blend

12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon paprika

# Directions:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - In a mixing bowl, combine the diced tomatoes, red onion, cilantro, minced jalapeño, garlic, lime juice, kosher salt, and black pepper. Toss gently until well incorporated, then set aside to allow the flavors to meld.
03 - Lightly coat a 9x13-inch baking dish with olive oil to prevent sticking.
04 - Arrange the chicken breasts in the prepared baking dish. Sprinkle both sides of each breast evenly with ground cumin, chili powder, and paprika, pressing the spices gently into the meat.
05 - Spoon the prepared salsa fresca generously and evenly over each seasoned chicken breast.
06 - Top each chicken breast with an even layer of shredded Monterey Jack or mozzarella cheese.
07 - Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted, golden, and bubbly.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with additional fresh cilantro if desired.

# Expert Advice:

01 -
  • The fresh salsa keeps the chicken incredibly moist so even lean breasts turn out juicy every time.
  • It tastes like you spent far more effort than fifteen minutes of prep work.
  • Everything bakes in a single dish which means cleanup is almost nonexistent.
02 -
  • If your chicken breasts are very thick, butterfly them or pound them slightly so the salsa reaches every bite and the center cooks through before the cheese burns.
  • Letting the salsa sit for ten minutes before spooning it on makes a noticeable difference in how flavorful the finished dish tastes.
03 -
  • Cover the dish loosely with foil if the cheese is browning too fast but the chicken needs more time in the oven.
  • A squeeze of extra lime juice right before serving wakes up all the flavors one last time.

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