Description
A comforting dish featuring juicy chicken breasts topped with vibrant salsa and melted cheese, ideal for quick weeknight dinners.
Ingredients
Scale
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large boneless skinless chicken breasts (approximately 1 1/2 pounds)
- 1 tablespoon olive oil
- 16 ounces jarred salsa
- 4 ounces Colby Jack cheese, shredded
- Pickled red onions, for garnish
- Fresh jalapeños, sliced, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
- Preheat a skillet over medium heat.
- Slice each chicken breast through the middle to create two thinner pieces.
- Season both sides of the chicken with the spice mixture.
- Add the olive oil to the hot skillet and place the seasoned chicken in, searing for 2-3 minutes per side until browned.
- Transfer the chicken to a casserole dish and top with salsa. Bake until the chicken reaches an internal temperature of 165°F, approximately 15-20 minutes.
- Sprinkle Colby Jack cheese on top and return to the oven for another 5 minutes until melted.
- Garnish with pickled red onions, jalapeños, and cilantro. Serve with sour cream.
Notes
Serve over rice or quinoa, or use shredded chicken for tacos. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg