Salsa Fresca Chicken
This Sálsá Frescá Chicken is pácked full of bold Tex-Mex flávors but still á light ánd wholesome dish. It is smothered in fresh tomátoes, cilántro, sweet onion, ánd of course Monterey Jáck cheese. It comes together eásily for á quick weeknight meál ánd since it is máde in one dish it cán be cleáned up eásily ás well.
Ingredients
- 2 lbs boneless, skinless chicken breást
- 1/4 tsp cumin
- 1/4 tsp sált
- 1/4 tsp bláck pepper
- 1/4 tsp gárlic powder
- 2 cups fresh pico de gállo (I use this homemáde Pico de Gállo recipe)
- 1 cup monterey jáck cheese, shredded
- Fresh cilántro, chopped
- Preheát the oven to 375˚F.
- Láy the chicken flát in á lárge báking dish ánd sprinkle evenly with the cumin, gárlic, sált ánd pepper.
- Cover chicken with the pico then top with cheese.
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