Description
This Salsa Fresca Chicken Bake is a bold and healthy one-pan dish made with diced chicken, fresh tomato salsa, and melted cheese. It’s low-carb, high-protein, gluten-free, and ready in just 35 minutes—perfect for a quick, nutritious dinner.
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breast, diced
½ tsp cumin
1 tsp paprika powder
1 tbsp garlic powder
¼ tsp red chili pepper flakes
¼ tsp black pepper
½ tsp salt, divided
For the Salsa Fresca:
2 cups cherry tomatoes, diced
1 medium white onion, chopped
1 large jalapeño, chopped
A bunch of cilantro, chopped
Juice of ½ lime
¼ tsp salt
Topping:
1 cup shredded mozzarella cheese (or alternative)
Instructions
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Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
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In a bowl, combine cherry tomatoes, onion, jalapeño, cilantro, lime juice, and ¼ tsp salt to make salsa fresca.
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Place diced chicken in the dish and season with cumin, paprika, garlic powder, chili flakes, black pepper, and remaining ¼ tsp salt. Toss to coat.
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Spread salsa fresca evenly over the seasoned chicken.
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Top with shredded mozzarella cheese.
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Bake for 25–30 minutes, until chicken is fully cooked and cheese is melted.
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Garnish with fresh cilantro and serve hot.
Notes
Use pre-made salsa for convenience, but fresh salsa fresca offers the best flavor.
Try chicken thighs for richer taste.
Add black beans or veggies like bell pepper or corn for variation.
Use plant-based cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
