Mexican Chicken
Mexican chicken is topped with salsa and cheese for a tasty quick meal that takes chicken to the next spice level!
Servings: 3
Ingredients
- 3 boneless skinless chicken breasts
- 2 teaspoons minced garlic
- 1 teaspoon garlic salt (with parsley flakes)
- 1 pinch ground black pepper
- 1 teaspoon cumin, to taste
- 1 cup salsa, we prefer homemade salsa
- 1 cup shredded cheddar cheese
- cooking spray
Instructions
- Preheat oven to 375°F and begin heating a greased skillet over medium heat.
- In a small bowl combine the minced garlic, garlic salt, pepper, and cumin then coat each chicken breast with the spices.
- Place the coated chicken breast into the heated skillet. Cook until all sides have been browned and the chicken is no longer pink, about 10-15 minutes.
- Transfer the chicken to a 9x13 baking dish. Evenly cover the chicken with the salsa and cheese.
- Bake in the heated oven for 15-20 minutes. The cheese will be bubbly and start to brown.
Notes
Make a freezer meal. Double and triple the recipe and keep some in the freezer to make later. Season the chicken with the garlic, pepper, and cumin. For each portion, place chicken breasts in a Ziploc, the salsa in a Ziploc, and cheese in a Ziploc. Place all 3 in a larger bag and label. Thaw in the fridge overnight before baking.
STORE leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat. Place the leftovers in a microwave-safe dish and heat on high for 1-2 minutes, or until the chicken is heated through.
Nutrition
Calories: 440kcal | Carbohydrates: 7g | Protein: 59g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 184mg | Sodium: 1884mg | Potassium: 1132mg | Fiber: 2g | Sugar: 4g | Vitamin A: 861IU | Vitamin C: 5mg | Calcium: 318mg | Iron: 2mg