Quick and Easy Salsa Fresca Chicken

You can take the girl out of New Mexico, but you can't take New Mexico out of the girl. I LOVE Mexican and New Mexican food.

I am always looking for ways to bring the best Mexican recipes into my home. I stumbled across a similar recipe to the one below and altered it a bit for our tasting.

This recipe is ultimately for two, but double or triple it as needed!

Ingredients: 

• 2 Chicken Breasts

• Taco Seasoning (about 2 Tablespoons) or Everything but the Elote Seasoning from Trader Joe’s

• 1-2 cups Pico De Gallo

• Shredded Monterey Jack Cheese (About 2 Cups)

• Cilantro (Optional)

• Cotija Cheese (Optional)

Step 1: Preheat the oven to 375˚F.

Step 2: Sprinkle chicken with taco seasoning. It doesn't need to be completely covered, just sprinkled.

Step 3: Spoon the pico de gallo on top of the chicken.

Tip: Transfer pico for chicken into a smaller bowl so you aren’t contaminating the remaining pico with raw chicken.

Set the pico for the chicken aside and leave the rest for chips and salsa. 

Step 4: Top with shredded Monterey Jack cheese.

Step 5: Place on the middle rack and bake for 35-45 minutes depending on your oven.

There will be no pink in the middle at the end and the internal temperature will be 165˚F.

Step 6: Top with crumbled cotija cheese and cilantro to your liking. 

Did you try this recipe? Did you love it as much as I did? Let me know by clicking "Tried It!" on Pinterest so I can make more of the same.