Description
This Salsa Fresca Chicken Bake is a fresh, cheesy, and flavor-packed one-pan dinner made with juicy chicken, homemade salsa fresca, and melty mozzarella. Perfect for busy nights when you need something quick, satisfying, and vibrant on the table with minimal cleanup!
Ingredients
2 lbs chicken breast, boneless and skinless
¼ teaspoon cumin
½ teaspoon salt, divided
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon red chili pepper flakes (optional)
2 cups diced grape or Roma tomatoes
½ cup chopped onion
⅓ cup chopped jalapeño
½ cup fresh chopped cilantro
½ lime, juiced
1 cup shredded mozzarella
Instructions
Preheat your oven to 400°F (200°C).
Chop chicken breasts into bite-sized pieces.
In a bowl, combine tomatoes, onion, jalapeño, cilantro, lime juice, and ¼ tsp salt to make the salsa fresca.
Spread the chicken evenly in a baking dish.
Season the chicken with cumin, garlic powder, red chili flakes, black pepper, and remaining salt. Toss gently to coat.
Top chicken with the salsa fresca mixture.
Sprinkle mozzarella evenly over the top.
Bake for 25–30 minutes or until the chicken reaches an internal temp of 165°F and is no longer pink.
Garnish with more fresh cilantro and serve hot with your favorite side—rice, tortillas, cauliflower rice, or pasta!
Notes
You can substitute chicken thighs if you prefer a juicier cut—just ensure they’re boneless.
Want more heat? Add more jalapeños or toss in some diced serrano peppers.
This recipe is great for meal prep—store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 100 mg