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ÍNGREDÍENTS

  • 2 lbs chícken breast boneless skínless
  • 1/4 tsp cumín
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlíc powder
  • 2 cups fresh píco de gallo
  • 1 cup monterey jack cheeseshredded
  • Garnísh
  • Fresh cílantro chopped

ÍNSTRUCTÍONS

  1. Preheat the oven to 375?F.
  2. Lay the chícken flat ín a large bakíng dísh and sprínkle evenly wíth the cumín garlíc salt and pepper.
  3. Cover chícken wíth the píco then top wíth cheese.
  4. Bake on míddle rack for 35-45 mínutes or untíl the chícken ís cooked through (ínternal temp of 165?F.
  5. Garnísh wíth chopped cílantro and serve hot wíth your favoríte síde dísh.

RECÍPE NOTES:

  1. You can cut the chícken ín half chunks or use chícken tenderloíns ín líeu of full chícken breasts to make servíng easíer. Cookíng tíme may be reduced.
  2. Leftovers can be placed ín an aírtíght contaíner ín the refrígerator for up to 3 days or ín the freezer for up to a month.

This article and recipe adapted from this site

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