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Gluten Free Salsa Fresca Chicken
Prep time
Cook time
Total time
Gluten Free Salsa Fresca Chicken
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 chicken breasts, skinless and boneless; filleted
- 1 teaspoon Badia Ground Cumin - gluten free
- 1 teaspoon McCormick Garlic Powder - gluten free
- 1 teaspoon McCormick Chili Powder - gluten free
- 1 teaspoon McCormick Cayenne Pepper - gluten free
- 1 cup grated Monterey Jack Cheese
- salt and pepper
- olive oil
- SALSA:
- 2 medium tomatoes diced and drained
- 1 jalapeno pepper, thinly sliced
- ⅓ cup fresh cilantro, chopped
- juice of ½ lime
- ½ cup diced red onion
- salt and pepper
- splash of olive oil
Instructions
- Drizzle olive oil over chicken and season with salt and pepper. Combine the other seasonings in a small bowl and sprinkle over chicken. Let it sit for 15 minutes.
- Meanwhile combine all the salsa ingredients in a medium bowl and set aside.
- Preheat oven to 375 degrees F.
- Heat a large cast iron pan to medium heat. Add a splash of olive oil and cook the chicken until done. Arrange the chicken in an oven proof baking pan. Top with the salsa and grated cheese. Bake from 10 to 15 minutes or until cheese has melted. Garnish with more cilantro. Serve
1 comment
deliciousness!