Baked salsa verde chicken


  1. 1 (16 oz.) Jar salsa verde
  2. 1 pound boneless, skinless chicken breasts
  3. 1 T. Olive oil
  4. Kosher salt
  5. Black pepper
  6. 1 t. Garlic salt
  7. 1 1/2 cup Monterey Jack, shredded
  8. 1/4 cup cilantro, chopped
  9. Limes, cut into wedges
  10. White rice OR quinoa


  1. Preheat oven to 400.

  2. Pour salsa verde into a large baking dish.

  3. 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.

  4. 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.

  5. Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice or cauliflower rice.

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