Pico de Gallo Chicken Bake
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.
Servings: 4 chicken breasts
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
Serving: 1 chicken breast (13 oz) | Calories: 465kcal | Carbohydrates: 8.4g | Protein: 63.2g | Fat: 16.8g | Saturated Fat: 9.2g | Sodium: 620mg | Potassium: 980mg | Fiber: 1.7g | Sugar: 4.3g | Vitamin A: 1150IU | Vitamin C: 28mg | Calcium: 360mg | Iron: 1.6mg