Baked Salsa Chicken
15m
Prep Time
30m
Cook Time
4
Servings
This Baked Salsa Chicken is a comforting and wholesome weeknight dinner idea that will be loved by the entire family! @Myuniversalkitchen @thefeedfeed
This Baked Salsa Chicken is a comforting and wholesome weeknight dinner idea that will be loved by the entire family! @Myuniversalkitchen @thefeedfeed
Ingredients
COPY INGREDIENTS
2 boneless chicken breasts, cut into bite-sized chunks1 teaspoon kosher salt1/4 teaspoon black pepper1 teaspoon paprika1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon crushed red chili flakes1 teaspoon cumin2 Tablespoons olive oil1 small red onion, diced1 garlic clove, minced1 small jalapeno, seeded and diced1 can Red Gold® Petite Diced Tomatoes 14.5 oz1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1/2 cup shredded Mexican blend cheesesliced green onions, for garnishing
Instructions
- Marinate the chicken with salt, pepper, paprika, onion powder, garlic powder, chili flakes, and cumin. Let sit 30 minutes up to overnight.
- Add 2 tablespoons of olive oil to a frying pan. Add the chicken and sear on medium-high heat until the chicken changes color and gets a nice char, set aside.
- Use a blender to blend the onions, garlic, jalapeno, Red Gold Petite Diced Tomatoes and Red Gold Mild Diced Tomatoes + Green Chilies.
- Using a square baking safe dish, add the chicken pieces and pour the prepared sauce over the chicken until well coated. Top with shredded cheese and sliced green onions.
- Bake covered at 375°F for 20-25 minutes until the sauce and chicken cook through and the cheese has melted. Broil for the last minute uncovered.
- Serve with yellow rice or tortillas.
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