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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 skinless, boneless chicken breasts; 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 a 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
Yummy!
I Love this.
Thanks so much for Sharing.
I cant wait to have it my favorite “chili”