Ingredients:
- 4 medium Roma tomatoes, seeded and diced (approximately 500g)
- 1/2 medium white onion, finely diced (approximately 75g)
- 1-2 jalapeño peppers, seeded and minced (adjust to taste)
- 1/4 cup chopped fresh cilantro (approximately 5g)
- 2 tablespoons lime juice (approximately 30ml)
- 1 clove garlic, minced
- 1/2 teaspoon salt (approximately 3g)
- 1/4 teaspoon black pepper (approximately 1g)
- 4 boneless, skinless chicken breasts (approximately 600g total)
- 1 tablespoon olive oil (approximately 15ml)
- 1 teaspoon chili powder (approximately 5g)
- 1/2 teaspoon cumin (approximately 2g)
- 1/4 teaspoon garlic powder (approximately 1g)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (approximately 100g)
- Optional: Sour cream or Greek yogurt, for serving
- Optional: Chopped green onions, for garnish
Instructions:
- Prepare the Salsa Fresca: In a medium bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, garlic, salt, and pepper. Mix well and set aside.
- Prep the Chicken: Preheat oven to 375°F (190°C). Lightly grease the baking dish.
- Season the Chicken: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
- Bake the Chicken: Arrange the chicken breasts in the prepared baking dish. Bake for 20 minutes, or until the chicken is almost cooked through (internal temperature should reach 160°F/71°C).
- Top with Salsa and Cheese: Remove the baking dish from the oven. Evenly spread the salsa fresca over the chicken breasts. Sprinkle generously with shredded cheddar cheese.
- Finish Baking: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Rest and Serve: Let the chicken rest for a few minutes before serving. Garnish with chopped green onions, if desired. Serve with sour cream or Greek yogurt. Enjoy your Salsa Fresca Chicken Bake!