Description
A delicious and easy recipe for Salsa Verde Chicken that’s perfect for a quick weeknight dinner. Tender chicken breasts smothered in tangy salsa verde and melted cheese, garnished with fresh cilantro and a squeeze of lime.
Ingredients
Scale
For the Salsa Verde Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups salsa verde (store-bought or homemade)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack or pepper jack cheese
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and lightly grease a baking dish.
- Season the Chicken: Season both sides of the chicken breasts with garlic powder, cumin, salt, and pepper. Place the chicken in the baking dish.
- Add Salsa Verde: Pour the salsa verde over the chicken, ensuring it’s well coated. Cover the dish with foil.
- Bake: Bake for 25–30 minutes. Remove the foil, sprinkle cheese on top, and bake uncovered for 5–7 minutes until the cheese is melted.
- Serve: Garnish with cilantro and lime. Serve with rice, tortillas, or salad.
Notes
- This dish can also be made in a slow cooker.
- Leftover chicken is great for tacos, burrito bowls, or quesadillas.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 330
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 105 mg
