Go Back
–+ servings
Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake: A Flavorful, Healthy Delight

Experience the vibrant flavors of Mexico with this Salsa Fresca Chicken Bake, a dish packed with protein and low calories.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 377
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salsa Fresca
  • 2 cups Cherry Tomatoes Diced; substitute with Roma or grape tomatoes if needed.
  • 1 medium White Onion Chopped; can be replaced with red or yellow onions.
  • 1 whole Jalapeño Seeded; use bell peppers for a milder option.
  • 1 cup Cilantro Chopped; substitute with fresh parsley if desired.
  • 1 whole Lime Juiced; lemon juice can be a good alternative.
  • ¼ teaspoon Salt For seasoning.
For the Chicken Mix
  • 1 pound Chicken Breast Diced; swap for chicken thighs or turkey if preferred.
  • 1 teaspoon Cumin Adds earthy flavor.
  • 1 teaspoon Paprika Powder Use smoked paprika for added depth.
  • 1 teaspoon Garlic Powder Substitute with fresh garlic for more robust flavor.
  • ½ teaspoon Red Chili Pepper Flakes Can be omitted for milder taste.
  • ½ teaspoon Black Pepper To taste.
For the Topping
  • 1 cup Shredded Mozzarella Or any melting cheese.

Equipment

  • 9x13 inch casserole dish
  • Medium bowl
  • Large bowl

Method
 

Step-by-Step Instructions for Salsa Fresca Chicken Bake
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch casserole dish with cooking spray or olive oil.
  2. In a medium bowl, combine diced cherry tomatoes, chopped white onion, seeded jalapeño, and fresh cilantro. Squeeze in the juice of one lime and sprinkle with ¼ teaspoon of salt. Mix until well incorporated.
  3. In a large bowl, season diced chicken breast with cumin, paprika powder, garlic powder, red chili flakes, and a pinch of black pepper. Toss until evenly coated.
  4. Spread the seasoned chicken evenly in the greased casserole dish and layer the salsa fresca over it.
  5. Sprinkle shredded mozzarella cheese over the top and place in the oven.
  6. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbling.
  7. Remove from the oven, let sit for a few minutes, then garnish with extra chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 10gProtein: 58gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze individual portions for up to 3 months.

Tried this recipe?

Let us know how it was!