This Chicken Salsa Fresca makes an extraordinarily delicious dinner full of crunchy flavors. The delicate chicken is prepared with herbs, then covered with freshly made sauce and heated with a rich cheddar on top, for an equally healthy and tasty dinner. Since it only has a couple of basic fixings and is completely heated on a plate, you can prepare the Chicken in the Fresh sauce and bake in just 15 minutes! This formula is delicious, healthy and pleasant for the group, so it is ideal for both a regular family dinner and for involvement.
This Chicken Salsa Fresca is pressed overflowing with intense Tex-Mex which enhances a light and healthy dish. It is covered in crunchy tomatoes, coriander, sweet onion and obviously Monterey Jack cheddar. It meets effectively for a quick dinner during the week and since it is prepared in a single dish, it also tends to be tidied up effectively.
How to Make Chicken Salsa Fresca
This recipe is simple to prepare and full of fresh and delicious ingredients. I will guide you through some of the highlights of the recipe and offer my advice and preferences on how to prepare it. Hope this can answer any questions you may have about how to prepare chicken in fresh sauce. If you still have questions, don't hesitate to leave them in the comments section below. Also, if you just want the quick version of the recipe, feel free to skip to the bottom of the post for the printable recipe card.
FRESH SAUCE INSTRUCTIONS
You can pre-cut the meat into 4-ounce portions before cooking it, if you prefer, or use chicken fillets. If you use smaller cuts of meat, the cooking time will be reduced. Some people like to do it, so it's easier to serve the right portion.
Once you have the dish ready to go to the oven, I recommend you cook it on the open central grill. Every oven and climate differs, but I have found that I am almost always able to cook my uncovered chicken dishes for the entire cooking time. This helps the dish cook the added moisture released during cooking and avoid being too watery in the end.
If you find that your chicken is becoming more browned than you prefer, you can at that point in the cooking process cover it freely with a sheet so that the steam can still escape but it is protected from direct heat to protect it from browning more.
What to do with Leftovers of Salsa Fresca
Now you may not have leftovers because it's so nice that the family can lick their dishes and go back. However, if you find yourself with an extra chicken sauce at the end of the meal, you're in luck because there are many delicious things you can do with it.
You can store chicken leftovers in an airtight container for 3-4 days in the refrigerator or up to a month in the freezer. I like to keep chicken leftovers with Fresca sauce in the fridge if I don't have many, but if there is a bit of leftovers, I prefer to divide them into portions of meal size and freeze them individually so you can use it for new meals throughout the month.
Here are some ideas on what to do with leftovers:
- Fresh Chicken Salad Sauce – add the minced chicken with black beans, corn, avocado, corn chips and your favorite seasoning
- Quesadillas- I love cutting the leftover chicken and putting it in a tortilla with some chopped peppers and extra cheese and grilling it on both sides for an easy meal for the kids. Everyone cleans their plate on the quesadilla night! You can add them with sour cream, guacamole and additional pico de gallo.
- Burrito bowls – Prepare a large pot of coriander rice and lime peppers and onions and build your bowl of burrito with the remaining chicken.
- Tacos- If it's Tuesday or a day, tear up the leftovers and use them as a meat filling for taco night.
With all these options, you may find yourself doubling the recipe to make sure you have leftovers! I sincerely hope you like this recipe as much as we do! If you have the opportunity to do so, I'd like to hear it in the comments below! It absolutely makes me feel that others are preparing and enjoying the recipes that I share here on my little blog.
Chicken Salsa Fresca
This fresh salsa chicken is full of bold tex-mex flavors but is still a light and genuine dish. It is smothered with fresh tomatoes, coriander, sweet onion and of course Monterey Jack cheese. It meets easily for a quick meal during the week and since it is made in a dish it can also be cleaned easily.
PREPARATION TIME: 15 minutes | COOKING TIME: 35 minutes | TOTAL TIME: 50 minutes | SERVICES: 8 portions | CALORIES: 171 | AUTHOR: Kimber
- 2 pounds of skinless chicken breast
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups of fresh pico de gallo
- 1 cup of grated monterey jack cheese
- Side dish
- Chopped fresh coriander
- Preheat the oven to 375˚F.
- Place the chicken in a large pan and sprinkle evenly with the cumin, garlic, salt and pepper.
- Cover the chicken with the pico and add the cheese.
- Bake in the central oven for 35-45 minutes or until the chicken is cooked (internal temperature of 165˚F.
- Garnish with chopped cilantro and serve hot with your favorite side dish.
- You can cut the chicken in half, pieces, or use chicken fillets instead of the full chicken breast to make serving easier. Cooking time can be reduced.
- Leftovers can be placed in an airtight container in the refrigerator for up to 3 days or in the freezer for up to one month.
This recipe is naturally gluten-free, low in carbohydrates and suitable for low carbohydrate and keto diets.
Milk Free – To make this recipe milk free you can omit the cheese.
Gluten-free: check the labels on the ingredients used to verify that they are gluten-free, as something may vary depending on the brand.
Portion: 4 ounces of chicken plus seasonings Calories: 171 kcal (9%) Carbohydrates: 1 g Protein: 26 g (52%) Fat: 8 g (12%) Saturated fat: 3 g (19%) Polyunsaturated fat: 1 g Fat monounsaturated: 0 g Trans fats: 0 g Cholesterol: 70 mg (23%) Sodium: 401mg (17%) Potassium: 0mg Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 0IU Vitamin C: 0mg Calcium : 0mg Iron: 0mg