Go Back
Salsa fresca chicken bake with melted cheese, tomatoes, and cilantro in a baking dish

Salsa Fresca Chicken Bake

Taco-seasoned chicken pieces baked under a fresh homemade salsa and melted cheese. Low carb, high protein, and made in one dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Mexican-inspired
Calories: 344
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts cut into 1½-inch pieces
  • 1 tbsp extra-virgin olive oil
  • 1 tsp low-sodium taco seasoning
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
Salsa Fresca
  • 3 medium tomatoes chopped
  • 1 cup jalapeños chopped, seeded for less heat (or ½ cup for mild)
  • 1 cup red or white onion chopped
  • 1 small bunch fresh cilantro finely chopped, some reserved
  • 4 garlic cloves minced
  • 1 lime juiced
Topping
  • 2 cups shredded mozzarella or white cheddar
  • cooking spray

Method
 

  1. Preheat the oven to 400°F (200°C) and spray a 9 x 13-inch dish.
  2. Toss the chicken with oil, taco seasoning, garlic powder, salt, and pepper and spread in a single layer.
  3. Stir together the tomatoes, jalapeños, onion, most of the cilantro, garlic, and lime juice.
  4. Spoon the salsa over the chicken and top with cheese.
  5. Bake uncovered 25–30 minutes until the chicken reaches 165°F and the cheese is golden.
  6. Rest 5 minutes, garnish with cilantro and lime, and serve.

Notes

Use Roma tomatoes for less liquid. Refrigerate leftovers up to 4 days or freeze up to 2 months. Nutrition is an estimate using part-skim mozzarella.