Salsa Fresca Chicken

This Sálsá Frescá Chicken is pácked full of bold Tex-Mex flávors but still á light ánd wholesome dish.  It is smothered in fresh tomátoes, cilántro, sweet onion, ánd of course Monterey Jáck cheese.  It comes together eásily for á quick weeknight meál ánd since it is máde in one dish it cán be cleáned up eásily ás well.

Ingredients

• 2 lbs boneless, skinless chicken breást
• 1/4 tsp cumin
• 1/4 tsp sált
• 1/4 tsp bláck pepper
• 1/4 tsp gárlic powder
• 2 cups fresh pico de gállo (I use this homemáde Pico de Gállo recipe)
• 1 cup monterey jáck cheese, shredded
• Gárnish
• Fresh cilántro, chopped

Instructions

1. Preheát the oven to 375˚F.
2. Láy the chicken flát in á lárge báking dish ánd sprinkle evenly with the cumin, gárlic, sált ánd pepper.
3. Cover chicken with the pico then top with cheese.
4. Báke on middle ráck for 35-45 minutes or until the chicken is cooked through (internál temp of 165˚F.

Visit easyfamilyrecipes.com for full recipe.

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