Salsa Verde Chicken
A quick and flavorful dish featuring chicken breasts baked in zesty salsa verde and topped with melted cheese.
Equipment
- 9x13 Baking Dish
- Meat Mallet
- Oven
Ingredients
- 16 oz salsa verde homemade or store-bought
- 4 pieces boneless, skinless chicken breasts about 6 ounces each
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups Monterey jack cheese grated
- 3 pieces roma tomatoes diced
- 1/3 cup fresh cilantro or parsley chopped
- cooked white rice or cauliflower rice for serving
Instructions
- Preheat your oven to 425°F (220°C). Lightly coat a 9x13 baking dish with nonstick spray or olive oil.
- Pound the chicken breasts to an even thickness of about 1 inch.
- Brush the chicken on both sides with olive oil and season with salt, pepper, and garlic powder.
- Place the seasoned chicken in a single layer in the prepared baking dish.
- Pour the salsa verde over the chicken, ensuring it’s fully covered.
- Sprinkle grated Monterey jack cheese over the salsa-covered chicken.
- Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes, then top with diced tomatoes and fresh cilantro.
- Serve hot over rice or cauliflower rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.