Tuesday, July 29, 2014
Sometimes it's good to get a little fresh with our food. Get your mind out of the gutter. I mean fresh ingredients! Like this Pico Chicken. This healthy dish is baked chicken, Monterey Jack cheese, and fresh pico de gallo. The only "bad stuff" here comes from a little fat in the Monterey Jack cheese and in the Cotija cheese. But what's a little cheese in such a healthy dish! And this pico de gallo is great on anything, like tacos, eggs, or even with chips. You should try this quick and healthy dinner tonight! I know you're hungry...
4 boneless, skinless chicken breasts
4 slices Monterey Jack cheese
Seasoned salt (like Lawry's)
About 2 C chopped Roma tomatoes
1-2 serrano (or jalapeno) peppers, chopped (leave in the seeds if you like it hot)
1 clove garlic, minced
1/2 C finely chopped red onion
2 T fresh cilantro, chopped
1 lime, juiced
Salt & pepper, to taste
Crumbled Cotija cheese, if desired
Preheat the oven to 350 degrees. Season the chicken on both sides with the seasoned salt, some garlic powder, and black pepper. Place them on a sheet pan and bake for around 16 minutes.
Meanwhile, combine the tomatoes, serranos, onion, cilantro, garlic, and lime juice and season with salt and pepper. Keep in the fridge until ready to use.
Flip the chicken pieces over and cook an additional 14-16 minutes, depending on how thick they are. You can use a meat thermometer to check their doneness. They should be at 165 degrees in the thickest part. During the last five minutes or so of cooking, place a slice of Monterey Jack cheese over each chicken breasts to melt and slightly brown. Serve the chicken with pico de gallo over it and some Cotija cheese, if desired.