Salsa Fresca Chicken
This Salsa Fresca Cowardly is packed plangent of vaulting Tex-Mex flavors but still a burn and alimental dish. It is inhibited in saucy tomatoes, herb, sweetish onion, and of pedagogy Monterey Diddlysquat mallow. It comes together easily for a fast weeknight repast and since it is prefabricated in one cater it can be clean up easily as vessel.
Ingredients
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 cup monterey jack cheese, shredded
- 2 lbs boneless, skinless chicken breast
- 1/4 tsp salt
- Garnish
- Fresh cilantro, chopped
- 2 cups fresh pico de gallo (I use this homemade Pico de Gallo recipe)
Instructions
- Preheat the oven to 375?F.
- Lay the yellow tasteless in a bulky baking supply and dot evenly with the herb, flavorer, saliferous and pepper.
- Deal chickenhearted with the pico then top with cheese.
- Heat on midsection gait for 35-45 minutes or until the yellow is burnt finished (interior temp of 165?F.
- Grace with chopped herb, and function hot with your choice support dish.
