This has to be one of my easiest dinner recipes, as well as one of my husbands favorites. It’s easy to scale up and down for a crowd or for one, and it is so packed full of flavor, it’s sure to spice up your dinner!
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Salsa Verde Chicken
Spicy salsa, melted cheese, moist chicken. Easy and delicious for any dinner.
½jarCentral Market Roasted Tomatillo Salsa(or any other salsa)
salt and pepperto taste
4ozMonterey Jack Cheeseor to taste
cilantrooptional
limeoptional
Instructions
Preheat oven to 400°F
In a roasting pan (baking pan, or casserole dish will also work) lightly coat chicken in olive oil.
Season both sides of chicken with salt and pepper. Pour in a couple of tablespoons of the salsa and arrange so that some salsa gets underneath the chicken. Pour additional salsa over the tops of the chicken until they are covered.
Bake chicken for 35 minutes.
While the chicken is baking, cook white rice per package instructions.
Remove the chicken from the oven and top liberally with Monterey Jack cheese. Set the oven to broil and place the chicken back in the oven. Remove once you’ve reached your preferred level of browning.
Serve chicken over rice or vegetables, garnishing with cilantro and a squeeze of lime if preferred. Recommended: add an additional spoonful (or three) of the salsa over the top of the chicken and rice.
Notes
You can line your baking dish with aluminum foil to help cut down on the cleanup.
Can also be baked as a chicken and rice casserole if you cook the rice and chop/shred the chicken in advance. < Recommended method if you’re freeze-drying your leftovers.
