Description
This bold and fresh Tex-Mex chicken is oven-baked with juicy pico de gallo, melted Monterey Jack cheese, and zesty spices—an easy, one-dish weeknight dinner!
Ingredients
2 lbs boneless, skinless chicken breast
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups fresh pico de gallo
1 cup Monterey Jack cheese, shredded
Garnish:
Fresh cilantro, chopped
Instructions
Preheat oven to 375°F (190°C).
Lay chicken breasts flat in a large baking dish.
Evenly sprinkle cumin, garlic powder, salt, and pepper over the chicken.
Top the chicken with fresh pico de gallo and then sprinkle shredded cheese evenly over the top.
Bake for 35–45 minutes on the middle rack, or until internal temperature reaches 165°F (74°C).
Garnish with chopped fresh cilantro and serve hot with your favorite side dish.
Notes
You can use chicken tenderloins or cut breasts into smaller portions for faster cooking and easier serving.
Leftovers store well: refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
To make dairy-free, simply omit the cheese.
Always verify product labels to ensure ingredients are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American, Tex-Mex
