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Each bite gives you bold, zesty flavors of fresh tomatoes, jalapenos, and melted cheese. This easy weeknight dinner is high protein, gluten-free, low-carb, and with 63 grams of protein per serving.
I’ve been trying to eat more protein. But, if you are on this journey like me, you know how repetitive and boring it can be.
And, simply adding “more chicken” is not the solution.
I wanted something that was going to give me a protein boost but that I would enjoy eating.
This delicious pico de gallo chicken bake is easy to make, gluten-free, low in carbs, and so delicious that it’s going to make you want more.
So what makes this chicken special and flavorful?
Instead of serving cold salsa-covered cooked chicken, this dish bakes the vibrant and zesty flavors of pico de gallo straight into the chicken. The acidity of the lime adds a bright, tough flavor, and the taco seasoning adds a smoky flavor.
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Pin ItThe result is so delicious that everyone is going to want to have seconds.
Ingredients and Substitutes
Large chicken breasts, skinless and boneless (4) – Swap with chicken thighs if you want a juicier option, or you can use a plant-based option like firm tofu.
Lime, juiced (1/2) – Lemon juice is a great alternative.
Taco seasoning (1 tbsp) – Try making it at home by blending chili powder, cumin, paprika, garlic powder, and onion powder.
Shredded mozzarella (1 ½ cups) – You can use any mild, melty cheese like Monterey Jack, provolone, or a dairy-free alternative.
PICO DE GALLO
Diced tomatoes (2 cups) – Replace canned diced tomatoes (drained). You can also use cherry tomatoes.
Medium white onion, finely chopped (1/4) – Substitute with red onion or shallots.
Jalapeno pepper, deseeded and finely chopped (1/2) – Swap with serrano peppers or mild green chilies. It will all depend on how spicy you like your food.
Chopped cilantro (2 tbsp) – You can use parsley if you don’t have cilantro.
Lime juice (1 tbsp)
Salt (1/4 tsp)
Black pepper (1/8 tsp)
GARNISH
Fresh cilantro, chopped – Swap with fresh parsley or green onions.
How to Make Pico de Gallo Chicken Bake
Step 1. Preheat your oven to 400F and spray a baking dish with oil. Place the chicken breasts on a chopping board and cover them with plastic wrap.
Pound them until they become thinner; this is going to make them easier to cook. Then, sprinkle the taco seasoning on one side.
Step 2. Place the chicken breasts on the baking dish with the side that has the taco seasoning facing down. Squeeze the lime juice on top of the chicken breasts.
Step 3. Sprinkle the rest of the taco seasoning on top of the chicken breast.
Step 4. In a medium bowl, add all the ingredients of the pico de gallo. Give the ingredients a good stir.
Step 5. Cover the top of the chicken breasts with some of the pico de gallo. Then, sprinkle cheese on top.
Step 6. Place the chicken in the oven and bake for 20-24 minutes or until the chicken is cooked through. You might not need to cover it with foil, but if you see that the cheese starts browning, you might need to cover it.
Step 7. When it’s all cooked, remove from the oven and garnish with cilantro and lime slices.
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Pin ItHow I Would Modify This Recipe
- Make it extra spicy: Try adding some extra jalapeño slices or sprinkle some chipotle powder to add some smokiness and heat to the recipe.
- Add more veggies: Try adding some diced bell peppers or a handful of corn.
- Going dairy–free: Replace the mozzarella cheese with a dairy-free cheese.
My Tips & Tricks
- Use a meat thermometer: If you are unsure if your chicken has cooked through, use a thermometer to check the center of the meat. It should reach 165F.
- Make the pico de gallo ahead of time: If you want to have a more intense flavor, try making the pico de gallo earlier in the day and letting it rest for a couple of hours.
- Pound the chicken evenly: This is going to prevent the ends from drying out, all while keeping the center juicy.
My Storage Tips
If you have any leftovers, place them in an airtight container. You can keep them in the fridge for up to 3-4 days.
When you are ready to have it, place it in the microwave at medium power to prevent the chicken from drying too much.
As a bonus tip, you can slice the chicken cold and serve it over a crisp green salad with an avocado ranch dressing and create a new meal.
Pico de Gallo Chicken Bake
Cals: 465 Protein: 63.2 Carbs: 8.4 Fat: 16.8
Ingredients
- 4 large chicken breasts skinless and boneless
- 1/2 lime juiced
- 1 tbsp taco seasoning
- 1 ½ cups shredded mozzarella
Pico De Gallo
- 2 cups diced tomatoes
- 1/4 medium white onion finely chopped
- 1/2 jalapeno pepper deseeded and finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Garnish
- Fresh cilantro chopped
Instructions
- Preheat the oven to 400F. Spray a large baking dish with non-stick spray.
- Place chicken breasts on a chopping board and cover with plastic wrap. Pound them until they’re thinner, so they cook through easier.
- Lay pounded chicken breasts in an even layer in a baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
- Mix all of the pico de gallo ingredients.
- Cover the top of the chicken with pico de gallo and sprinkle cheese down the center of each chicken breast.
- Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165F. You don’t need to cover it, but if the cheese starts browning up, just cover the baking dish with foil.
- Garnish with cilantro and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
