Salsa Fresca Chicken Bake
Salsa Fresca Chicken Bake takes 20 minutes of prep and has 31 grams of protein! It's flavorful, high protein dinner the whole family will love!
Servings: 8 servings
Calories: 253kcal
Ingredients
For Chicken:
- 2 pounds boneless skinless chicken breasts cut into 1.5 inch pieces
- 1 tablespoon olive oil extra virgin
- 1 teaspoon taco seasoning low sodium
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
For Salsa Fresca:
- 3 tomatoes coarsely chopped
- 1 cup (4) jalapeños seeded and chopped
- 1 cup red or white onion coarsely chopped
- 1 small bunch cilantro finely chopped (leave some for topping)
- 4 garlic cloves minced
- 1 lime juice of
For Casserole:
- 2 cup mozzarella or white cheddar cheese shredded
- Cooking spray I use Misto
Instructions
- Preheat oven to 400 F and spray baking dish with cooking spray.
- To the baking dish, add chicken, oil, taco seasoning, garlic powder, salt and pepper. Using a large spoon, stir to combine and flatten in a single layer. Set aside.
- In another medium bowl, add tomatoes, jalapenos, onion, cilantro, garlic and lime juice. Mix well and place on top of chicken, leveling with a spoon. Sprinkle with cheese.
- Bake uncovered for 30 minutes. Remove from the oven, sprinkle with cilantro and serve with your favorite side dish.
Notes
Store: Keep leftovers in an airtight container and in the refrigerator for 3-4 days.
Freeze: Store in an airtight container and freeze for up to 1 month.
Nutrition
Calories: 253kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 533mg | Fiber: 1g | Sugar: 3g