SALSA FRESCA CHICKEN BAKE

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 lb or 907g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Onions

  Raw

  ½ cup, chopped or 80g

• Jalapeno

  Pop Chips

  ⅛ serving or 3g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Limes

  Raw

  ½ fruit or 34g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. To make the salsa Fresca chicken bake: Preheat the oven to 400˚F (200ºC). Chop chicken breasts into small pieces. In a salad bowl, combine tomato, onion, jalapeño, cilantro and lime juice with 1/4 teaspoon salt.
2. Arrange the chicken pieces flat in a large baking dish and season evenly with cumin, garlic, red chili pepper flakes, salt, and pepper. Give a quick stir to combine chicken evenly with seasoning. Cover chicken pieces with the diced tomatoes, onion, and jalapeño, then top with shredded mozzarella.
3. Bake the salsa Fresca chicken on the middle rack for 25 – 30 minutes or until chicken is cooked through and no longer pink (internal temperature of 165˚F – 74ºC). Garnish the salsa Fresca chicken bake with more chopped cilantro, and serve hot with your favorite side dish – like rice, bulgur, cauliflower rice, pasta, tortillas… Enjoy!

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