Baked Salsa Chicken
Baked Salsa Chicken takes 10 minutes to prep and just one bowl for a moist, tender chicken dinner with plenty of Mexican flavor.
Servings: 4 servings
Calories: 387kcal
Ingredients
- 4 medium chicken breasts or 2 large ones cut horizontally
- 1 ½ Tablespoons taco seasoning
- 1 ½ cups salsa drained
- Juice of ½ lime or 1 Tablespoon
- 2 cups cheddar cheese/Monterey Jack cheese mix or 2 cups of either one by themselves
- Garnish: chopped cilantro or sliced green onions
Instructions
- Preheat oven to 375 degrees. Spray a baking dish with a nonstick spray.
- Place a small amount of salsa in the bottom of the baking dish.
- Place chicken breasts on top of salsa in a single layer.
- Sprinkle with taco seasoning and squeeze lime juice over the chicken.
- Cover with remaining salsa.
- Bake for 35 minutes.
- Remove from oven and preheat broiler.
- Sprinkle baked chicken with cheese then place under broiler for 3-5 minutes or until cheese is melted and browned.
Notes
STORE/REHEAT/FREEZE
Store cooled salsa chicken in an airtight container and refrigerate for up to 4 days.
Freeze cooled leftovers in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Reheat by placing chicken in an oven-safe dish with a splash of water or extra salsa, cover with foil, and bake at 350°F for 15–20 minutes until warmed through. Or microwave in 30-second bursts until hot.
Nutrition
Calories: 387kcal | Carbohydrates: 8g | Protein: 40g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1245mg | Potassium: 756mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 5mg | Calcium: 443mg | Iron: 1mg
