Perfect for a busy night, this Salsa Verde Chicken gives chicken some spice before it is baked in salsa verde and then topped with a melty slice of cheese. Dinner can be on the table in 30 minutes!
- 2 Marketside Antibiotic Free Boneless Skinless Chicken Breasts (about 8–9 oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 jar (16 oz) Sams Choice Salsa Verde
- 4 slices Provolone cheese
- 1/2 cup fresh cilantro
- Sliced avocados and rice, for serving (optional)
Preheat the oven to 400ºF.
Place the chicken breasts on a cutting board, and with a sharp knife, butterfly each chicken breast open, then cut to create 4 thinner pieces of chicken.
In a small bowl, combine the salt, smoked paprika, cumin, garlic powder, and pepper.
Sprinkle half of the seasoning mix on the tops of the chicken breasts, then flip over and season the second side with the remaining seasoning.
Heat the olive oil in a large oven-safe skillet (I like to use cast iron) over high heat. When the oil is shimmering, add the chicken to the skillet. Cook for 1 1/2 minutes, then flip over and cook on the second side for another 1 1/2 minutes. Turn off the heat and pour the salsa verde evenly over the pieces of chicken. Transfer the skillet to the preheated oven, and cook until the chicken is cooked through, 8-10 minutes. During the last minute of cook time, add one slice of cheese to the top of each piece of chicken.
Sprinkle the fresh cilantro over the finished chicken.
Serve over rice with slices of avocado, if desired.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional information not calculated for avocado or rice.
- Serving Size: 1 piece
- Calories: 295
- Sugar: 5 g
- Sodium: 1129 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 74 mg