Ingredients

The following ingredients have 4 Servings
  • 16 ounce homemade salsa verde ((or store-bought))
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cups grated Monterey jack cheese
  • 3 roma tomatoes (, diced)
  • 1/3 cup chopped fresh cilantro or parsley
  • cooked white rice (, for serving)

Instruction

  • Preheat oven to 425 degrees F.
  • Coat a 9×13 baking dish with nonstick cooking spray.
  • Pound chicken to an even 1-inch thickness, then baste with the olive oil and season with the salt, pepper, and garlic powder on both sides.
  • Lay the chicken in a single layer in the baking dish; pour the salsa verde over the top so the chicken breasts are completely covered (you don't want any of the chicken exposed or they will dry out while baking.)
  • Top with the shredded cheese.
  • Place in the oven and bake for 20-22 minutes or until an instant read thermometer reads 165 degrees F., the cheese is melted, and the sauce is bubbly. (If the cheese isn't golden, put the pan under the broiler for a minute or two, watching carefully so it doesn't over-brown.)
  • Sprinkle with diced fresh tomatoes and cilantro. Serve over cauliflower rice or cooked white rice.