Description
This Salsa Verde Chicken recipe is a delicious and easy dish perfect for a weeknight dinner. Tender chicken breasts are smothered in tangy salsa verde, topped with melted cheese, and garnished with fresh tomatoes and cilantro. Serve over rice for a satisfying meal.
Ingredients
Units
Scale
For the Salsa Verde Chicken:
- 16 ounces homemade salsa verde (or store-bought)
- 4 boneless, skinless chicken breasts (6 ounces each)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey jack cheese
For Serving:
- 3 roma tomatoes, diced
- 1/3 cup chopped fresh cilantro or parsley
- cooked white rice, for serving
Instructions
- Preheat oven to 425 degrees F. Coat a 9×13 baking dish with nonstick cooking spray.
- Pound chicken to an even 1-inch thickness, then baste with the olive oil and season with the salt, pepper, and garlic powder on both sides.
- Lay the chicken in a single layer in the baking dish; pour the salsa verde over the top so the chicken breasts are completely covered.
- Top with the shredded cheese.
- Place in the oven and bake for 20-22 minutes or until an instant-read thermometer reads 165 degrees F, the cheese is melted, and the sauce is bubbly.
- Sprinkle with diced fresh tomatoes and cilantro. Serve over cooked white rice or cauliflower rice for a low-carb meal.
Notes
- The size and thickness of the chicken breasts will determine the cooking time.
- If your chicken breasts are larger than 6 ounces each and more than 1-inch thick, they will take longer to cook.
- The internal temperature should read 165 degrees F using an instant-read thermometer.
- Don’t over-bake or they’ll be tough and dry.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg
