Baked Salsa Chicken

15 minutes Prep Time
30 minutes 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

Ingredients

  • 2 boneless chicken breasts, cut into bite-sized chunks
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red chili flakes
  • 1 teaspoon cumin
  • 2 Tablespoons olive oil
  • 1 small red onion, diced
  • 1 garlic clove, minced
  • 1 small jalapeno, seeded and diced

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz

  • 1 can Red Gold Canned Mild Diced Tomatoes + Green Chilies 10 oz

  • 1/2 cup shredded Mexican blend cheese
  • sliced green onions, for garnishing

Instructions

Step one

Marinate the chicken with salt, pepper, paprika, onion powder, garlic powder, chili flakes, and cumin.  Let sit 30 minutes up to overnight. 

Step two

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.

Step three

Use a blender to blend the onions, garlic, jalapeno, Red Gold Petite Diced Tomatoes and Red Gold Mild Diced Tomatoes + Green Chilies. 

Step four

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.

Step five

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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