Salsa Verde Chicken Recipe

Course: Dinner

Cuisine: Mexican, tex mex

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 506kcal

Cover chicken breasts with salsa verde, cheese, and a few spices to make this super quick dinner!

Preheat oven to 400°F. Grease a baking dish and set aside.
Combine the chili powder, cumin, salt, and smoked paprika in a small dish.
2 teaspoons chili powder, 1 teaspoon ground cumin, ¾ teaspoon kosher salt, ½ teaspoon smoked paprika
Rub the seasoning and olive oil over the chicken.
2 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil
Place the chicken in a greased dish and pour the salsa verde over the chicken.
16 ounces salsa verde
Bake for 15 minutes.
Sprinkle the cheese over the chicken and bake for another 5-10 minutes until the cheese has melted.
1½ cups shredded Monterey jack cheese
Check that the internal temperature of the chicken has reached 165°F.
Top the chicken with cilantro and green onion.
Chopped fresh cilantro, Chopped green onion

Feel free to swap the cheese for your favorite kind. A Mexican cheese blend would be delicious.
You. may cover the chicken with foil for the first 15 minutes of baking to seal in moisture.
Take care not to overcook the chicken, or else it will become dry.
Let the chicken rest for 5-10 minutes before serving to lock in the juices.

Storage: Store salsa verde chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.