Description
A fresh and zesty baked chicken recipe featuring salsa fresca made with cherry tomatoes, onion, jalapeño, cilantro, and lime, all topped with melted mozzarella. Easy, flavorful, and naturally gluten-free perfect for weeknight dinners.
Ingredients
Units
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Salsa Fresca Mix:
- 2 cups cherry tomatoes (diced)
- 1 medium white onion (chopped)
- 1 large jalapeño (chopped)
- 1 bunch cilantro (chopped)
- 1/2 lime (juiced)
- 1/2 tsp salt (divided)
Chicken:
- 2 lbs boneless (skinless chicken breast, diced)
- 1/2 tsp cumin
- 1 tsp paprika powder
- 1 tbsp garlic powder
- 1/4 tsp red chili flakes
- 1/4 tsp black pepper
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13 casserole dish.
- In a bowl, mix tomatoes, onion, jalapeño, cilantro, lime juice, and ¼ tsp salt. Set aside.
- Place chicken in casserole dish. Season with cumin, paprika, garlic powder, chili flakes, black pepper, and remaining salt. Toss to coat.
- Spread salsa fresca over chicken. Top with mozzarella.
- Bake uncovered 25–30 minutes, until chicken reaches 165°F (74°C).
- Garnish with cilantro and serve warm.
Notes
- Swap chicken breast with thighs for juicier results.
- Control spice level by adjusting jalapeño or using bell pepper.
- Best enjoyed fresh, but leftovers keep well (see storage tips above).
Nutrition
- Calories: 260
