Description
Enjoy a delicious Salsa Fresca Chicken Bake with tender chicken breasts topped with zesty salsa and melted cheddar cheese. This easy weeknight dinner is packed with flavor and can be customized with your favorite veggies or spices. Perfectly satisfying and quick to prepare!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa fresca (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, ground cumin, chili powder, garlic powder, and onion powder.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes on each side until golden brown.
- In a medium bowl, combine salsa fresca, black beans, and corn. Mix well.
- Remove the skillet from heat and spoon the salsa mixture over the chicken breasts.
- Sprinkle shredded cheddar cheese evenly over the salsa mixture.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- About 5 minutes before the chicken is done, turn on the broiler to get the cheese bubbly and slightly golden.
- Once done, let the chicken rest for 5 minutes before serving.
- Transfer the chicken to plates, spoon the salsa and cheese mixture over the top, and garnish with chopped cilantro.
- Serve with lime wedges on the side for an extra zesty kick.
Notes
- For added veggies, consider including diced bell peppers or zucchini in the salsa mixture.
- For a spicier version, add diced jalapeños or use a spicy salsa.
- This dish pairs well with rice, quinoa, or a simple green salad. Warm tortillas make a fun addition too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
- To prepare ahead, assemble the chicken and salsa mixture, cover, and refrigerate for up to 24 hours before baking. Add extra baking time if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes