Bake Chicken Fiesta (Print Version)
# Ingredients:
→ Tomato Salsa Topping
01 -
2 cups cherry tomatoes, finely chopped
02 -
1 medium white onion, diced small
03 -
1 large jalapeño, finely chopped
04 -
1 bunch cilantro, chopped finely
05 -
1/2 lime, juiced
06 -
1/2 teaspoon salt, divided into two parts
→ Chicken and Seasoning
07 -
2 pounds boneless chicken breasts, cut into chunks
08 -
1 teaspoon paprika
09 -
1 tablespoon garlic powder
10 -
1/2 teaspoon cumin powder
11 -
1/4 teaspoon red chili flakes
12 -
1/4 teaspoon black pepper
13 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Set your oven to 400°F (200°C) to get it warming up. Take a 9×13-inch casserole dish and coat it lightly with cooking spray so cleanup’s a breeze later.
02 -
Combine the chopped tomatoes, jalapeño, onion, and cilantro in a mixing bowl. Stir in 1/4 teaspoon salt and all the lime juice. Give it a gentle mix so everything blends well, and set it aside to rest while you get the chicken ready.
03 -
Place the chicken pieces into the prepared casserole dish, spacing them out evenly. Sprinkle the paprika, garlic powder, cumin, chili flakes, black pepper, and remaining salt over the chicken. Mix everything together using your hands or tongs, making sure each piece is well coated.
04 -
Spread the salsa mixture evenly over the seasoned chicken, pouring any leftover juices from the bowl into the pan. Sprinkle the shredded mozzarella cheese on top, covering everything completely.
05 -
Put the casserole dish in the oven and bake without a cover for 25 to 30 minutes. The chicken’s cooked through when it hits 165°F (74°C). The cheese should be melted and browned, and the tomato topping will turn saucy and delicious.
06 -
Once out of the oven, allow the dish to rest for about 5 minutes. Top it off with extra chopped cilantro for a fresh pop. Serve hot with your favorite sides like warm tortillas, rice, or a fresh salad.
# Notes:
01 -
This one-pan dish features juicy chicken, fresh tomato salsa, and melted cheese for a flavorful, easy meal.
02 -
Want it hotter? Leave the seeds in the jalapeño or substitute with serrano peppers.
03 -
Keep leftovers in an airtight container in the fridge for up to 3 days. They're perfect for tacos or burrito fillings!