SALSA VERDE CHICKEN BAKE

Servings: 4

Ingredients

• 1 jar (16 ounce) tomatillo salsa verde
• 1 pound boneless , skinless chicken breasts
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 teaspoon garlic powder
• 2 cups grated Monterey jack cheese
• 3 roma tomatoes , diced
• 1/3 cup chopped fresh cilantro or parsley
• cooked white rice , for serving

Directions

1. Preheat oven to 400°F.
2. Coat a 9×13 baking dish with cooking spray. Pour salsa into the dish.
3. Baste the chicken with the olive oil and season with the salt, pepper, and garlic powder. Lay the chicken on top of the salsa in a single layer; toss to coat.
4. Place in the oven for 40 minutes or until chicken is cooked through and juices run clear.
5. Sprinkle cheese over the chicken and place under the broiler for a few minutes until melted and bubbly.
6. Sprinkle with chopped fresh tomatoes and cilantro. Serve over cooked white rice.