Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breast
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon crushed red chili pepper flakes (optional)
- 1 cup mozzarella cheese, shredded (or Monterey Jack or white cheddar)
- Fresh chopped cilantro, for garnish
- The salsa
- 4 ripe tomatoes, cored and quartered
- 1/2 onion
- 3 garlic cloves, peeled
- 3 jalapeños, stemmed and seeded
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
Instructions
- Preheat oven to 375°F (190°C).
- Lay the chicken flat in a large baking dish and season the chicken breasts with cumin, crushed red chili pepper flakes, salt, and pepper.
- Make the salsa: Place tomatoes, onion, garlic, jalapeños, cilantro, lime juice, cumin, and salt in a food processor. Pulse briefly until roughly blended.
- Pour the salsa evenly over the chicken breasts.
- Top with shredded mozzarella cheese.
- Bake on the middle rack for 20–30 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven, garnish with fresh chopped cilantro, and serve warm.
Notes
- You can substitute mozzarella with Monterey Jack or white cheddar for a different flavor.
- If you prefer a milder salsa, remove all seeds from the jalapeños.
- Serve with rice, tortillas, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired