Baked salsa chicken
This juicy and delicious baked salsa chicken combines lean chicken breast with salsa and cheese for a quick and easy dinner.
- 4 chicken breast fillets
- 75 g shredded cheddar cheese
- 1 cup salsa (300 g)
- 1 tablespoon taco seasoning
Preheat your oven to 185 C / 175 C fan oven / 365 F.
Add a thin layer of tomato salsa at the bottom of a baking dish.
Add chicken fillets on top of the salsa, and drizzle taco seasoning over them.
Finally cover the chicken with the remaining salsa, and top with shredded cheddar cheese.
Bake the salsa covered chicken in the oven for 20-30 minutes, or until the cheese has melted and the chicken has cooked through.
Is this recipe allergy friendly? – This is gluten free, nut free, soy free and egg free. You can use a dairy free cheese alternative if required.
Can I make this without cheese? – Absolutely! The melted cheese is lovely on top of the salsa baked chicken, but can be omitted if you like.
- Make sure that the chicken has cooked through completely before removing it from the oven. Use a meat thermometer to check that the internal temperature of the cooked chicken has reached 165 F / 75 C before serving the dish.
- You can also make salsa chicken with chicken thighs or drumsticks if you prefer! Keep in mind that chicken pieces with bones might require longer cooking times.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This recipe is also great for freezing for up to 3 months. Thaw frozen salsa chicken in the fridge overnight, and reheat it in the microwave or oven until it has heated through
Calories: 224kcal | Carbohydrates: 5g | Protein: 30g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 756mg | Potassium: 622mg | Fiber: 1g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg