Pico de Gallo Baked Chicken Breasts
Ingredients
- 4 chicken breasts, boneless and skinless
- Kosher salt
- Black pepper
- 1 pound Campari or Roma tomatoes
- 1 white onion, small
- 1 jalapeño
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cups monterey jack cheese, shredded
Instructions
- Preheat the oven to 375℉.
- Prepare the chicken breasts.
Place the chicken breasts, one at time, between two pieces of plastic wrap or in a zip top bag. Using a meat pounder, pound the breasts to a uniform thickness and place. Season both sides with salt and pepper and place into the bottom of a greased 9” x 11” baking pan.
- Prepare the pico de gallo.
Cube the tomato and white onion into ¼” pieces. Remove the seeds and membrane of the jalapeño and finely. In a bowl, combine the vegetables, cilantro, lime juice, salt, and pepper.
Spread the mixture evenly over the chicken breasts and top with the shredded cheese.
You can leave the seeds and membrane in for a spicier pico. - Bake.
Bake in a 375℉ for 35-40 minutes, until the internal temperature reaches 165℉. Let rest 5 minutes before serving.
dinner, weeknight, healthy