Servings: 4
Ingredients
- 3-4 Boneless, Skinless Chicken Breasts (trimmed)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1 Tbsp Olive OIl
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 16 oz Salsa Verde (jarred or homemade)
- 1 Cup Chicken Stock
- 1 Lime, zested & juiced
- 1 Cup Shredded Cheese, Mexican Blend (or your preferred choice)
Toppings
- Fresh Cilantro
- Pico de Gallo
- Fresh Jalapeno, chopped
- Lime
Instructions
- Preheat oven to 350℉
- In a small bowl combine salt, pepper, chili powder and cumin
- Season chicken with seasoning mix on both sides
- Heat olive oil in oven safe skillet over medium heat
- Place chicken into skillet and let sear for 3-4 minutes, or until nicely browned and then flip and sear for an additional 3-4 minutes
- Remove chicken to a platter
- To the same skillet add in chopped onion and cook until softened, about 4-5 minutes, stirring often
- Add in garlic and cook for an additioanl 1 minute
- Add in salsa, chicken stock, lime zest & juice
- Place chicken back into skillet
- Put in oven and roast 20-25 minutes or until chicken is cooked through
- Remove and turn oven broiler onto high
- Sprinkle cheese over chicken and place under broiler for 2-3 minutes or until cheese just starts to brown
- Throw on any additional toppings you would like & serve
- ENJOY!
Tried this recipe?Let us know how it was!