Pico De Gallo Chicken Bake (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 large boneless, skinless chicken breasts
02 -
2 tablespoons taco seasoning blend
03 -
Juice of 1/2 lime (approximately 1 tablespoon)
04 -
250 grams fresh pico de gallo
05 -
120 grams Monterrey Jack cheese, shredded
→ Optional Garnishes
06 -
Fresh cilantro leaves
07 -
Lime wedges
08 -
Sliced avocado
09 -
Sour cream
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. Lightly spray a large baking dish with non-stick cooking spray.
02 -
Arrange chicken breasts in a single layer in the prepared baking dish. Squeeze lime juice evenly over the chicken. Sprinkle taco seasoning evenly across the surface of each breast.
03 -
Cover each seasoned chicken breast with a generous amount of fresh pico de gallo. Sprinkle shredded Monterrey Jack cheese down the centre of each breast.
04 -
Place the dish in the preheated oven and bake for 20–24 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C.
05 -
Remove from oven and allow to rest for a few minutes. Serve hot, garnished with fresh cilantro, lime wedges, avocado, and sour cream if desired.
# Helpful Notes:
01 -
For best results, let the pico de gallo marinate for at least 30 minutes before topping the chicken; this enhances the salsa's flavour.
02 -
Substitute store-bought salsa if fresh pico de gallo is unavailable, though fresh yields superior flavour and texture.
03 -
Alternative cuts such as boneless, skinless chicken thighs or tenderloins may be used; adjust the cooking time based on thickness.