- 1 (16 oz.) Jar salsa verde
- 1 pound boneless, skinless chicken breasts
- 1 T. Olive oil
- Kosher salt
- Black pepper
- 1 t. Garlic salt
- 1 1/2 cup Monterey Jack, shredded
- 1/4 cup cilantro, chopped
- Limes, cut into wedges
- White rice OR quinoa
Preheat oven to 400.
Pour salsa verde into a large baking dish.
Brush chicken all over with olive oil. Season with salt, pepper and garlic powder. Nestle chicken into salsa verde and bake for 30-40 minutes, until the chicken is cooked through.
Remove chicken from the oven and sprinkle cheese on top. Place it under the broiler for 1-2 minutes until the cheese is melted and bubbly.
Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice or cauliflower rice.
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