Pico de Gallo Chicken
A flavorful baked chicken dinner made with juicy chicken, fresh pico de gallo, Mexican spices, and melted cheese. A quick and healthy Mexican-inspired chicken recipe perfect for busy weeknights.
Servings: 6
Ingredients
- 4 boneless skinless chicken breasts
- 12 ounces pico de gallo (or drained salsa)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded Mexican cheese blend (or more, if preferred!)
Instructions
- Prepare the chicken - Preheat your oven to 375°F. Cut the chicken breasts into bite sized pieces and place them in a large baking dish.
- Season the chicken - Sprinkle the garlic powder, cumin, salt, and pepper evenly over the chicken pieces.
- Add the pico de gallo - Spread the pico de gallo evenly over the chicken so the juices can flavor the meat while it bakes.
- Add the cheese - Top everything with shredded Mexican cheese. Feel free to add extra cheese if you love a cheesy finish.
- Bake - Bake uncovered for 30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Notes
Storage and Reheating:
Refrigerate:
Store leftovers in an airtight container for up to 4 days. Freeze:
This dish can be frozen for up to 2 months. Reheat:
Warm in the microwave or oven until heated through.
Store leftovers in an airtight container for up to 4 days. Freeze:
This dish can be frozen for up to 2 months. Reheat:
Warm in the microwave or oven until heated through.
