Notes
Ingredients (with measurements)
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1 tbsp extra-virgin olive oil
- 1 tsp low-sodium taco seasoning
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp ground black pepper
- 3 fresh tomatoes, coarsely chopped
- 1 cup jalapeños (seeded and chopped for less heat)
- 1 cup red or white onion, coarsely chopped
- 1 small bunch fresh cilantro, finely chopped (reserve some for garnish)
- 4 cloves garlic, minced
- Juice of 1 lime
- 2 cups shredded mozzarella or white cheddar cheese
- Cooking spray
- Use Fresh Ingredients: Fresh tomatoes, lime juice, and cilantro give the dish a bright, authentic flavor that store-bought salsa can’t match.
- Prevent Dry Chicken: Cut chicken into even pieces and bake only until cooked through. Let it rest a few minutes after baking to lock in juices.
- Meal Prep Friendly: Assemble the chicken and salsa in advance (without the cheese), cover, and refrigerate for up to 24 hours. Add cheese and bake when ready.
- Customize Heat Level: Adjust jalapeños to taste or remove seeds for milder spice.
- Chicken Thigh Option: Swap chicken breasts for thighs if you prefer darker meat. They remain juicier but may require a few extra minutes in the oven.
- Rice: Cilantro lime rice or Spanish rice pairs perfectly with the cheesy, zesty chicken.
- Vegetables: A crisp salad or roasted vegetables balance the richness of the cheese and chicken.
- Bread: Warm tortillas, garlic bread, or flatbread round out the meal beautifully.