Raspberry Mojito Cupcakes

Growing up in Texas I have that deep rooted love of Tex-mex cuisine pretty much running through my blood.  If it is wrapped in a tortilla, covered in cheese or doused in salsa, chances are it is something I am dreaming of eating 98% of the time.  Tex-mex doesn’t tend to be the lightest or healthiest cuisine, but this Salsa Fresca Chicken changes all that.

I am always looking for simple meals, especially during the Summer months.  Not only do I want a few simple ingredients, but I want less time in the kitchen.  Because there’s swimming, s’mores, and sleepovers, that’s why!  I nearly skipped to the store to grab the ingredients for this meal after seeing how simple and delicious this recipe is!

I can’t necessarily say this Salsa Fresca Chicken has only 3 ingredients, because it technically has seven when you factor in the four spices, but it does have only 3-steps.  By the time my oven beeped that it was preheated to 375 degrees, I had this meal prepped, start to finish, without really needing to race the clock.  It came together so fast, baked for the exact minutes the recipe calls for, and was seriously delicious.  My kind of Summer meal! Here’s what you’ll need…

I will take your enchilada and raise you an easy one dish meal of this Salsa Fresca Chicken.

The ingredients are so simple, but in the end you come out with such a bang with this dish.  The chicken is seasoned with the familiar spices from Tex-Mex cuisine and then smothered in fresh pico de gallo and topped with Monterey Jack cheese to finish of the Salsa Fresca Chicken.  The result is all the flavor of delicious Mexican food in a light and healthy dinner.

Make sure and hop over to my Baked Chicken Fajitas too for another easy and healthy Tex-Mex dinner idea!

Ok, time for the easiest compilation ever!

Preheat your oven to 375 degrees Fahrenheit.

Place your chicken breasts in the bottom of a 9×13 baking dish.  I used chicken breasts, however you could use any cut you’d prefer.

Ingredients

• 2 Large Chicken Breasts
• 1 1/2 Cups Pico de Gallo (of choice, I got mine in the fresh prepared veggie section from Von’s)
• 1/2 cup Monterrey Jack Cheese
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Cumin
• Sea Salt and Ground Pepper to taste

Directions

1. Preheat oven to 375, and like a baking sheet or casserole dish with tinfoil.
2. Place chicken breasts on the pan, and sprinkle with garlic powder, cumin, sea salt, and ground pepper.
3. Spoon pico de gallo on top of each chicken breast.
4. Sprinkle with cheese.
5. Cook in the oven for 35-45 minutes until chicken is cooked through.