Who Knew Just A Few Simple Ingredients Could Turn Into Such A Delicious Dish?

That night with my friend we finished our bottle of wine over plates full of baked salsa verde chicken. The prep literally took my friend less time than it took her to preheat the oven and before I knew it she had a delicious dinner ready and waiting for us. Tender, juicy chicken baked in a tantalizing bed of spicy salsa verde. Then it was topped with a generous helping of cheese that was broiled until toasty, gooey perfection.

Served over a bed of rice it was absolute heaven! Each bit was so full of flavor that you’d never guess how few ingredients it required. This is a keeper for sure.

Ingredients

1 16-oz. jar salsa verde

1 lb. boneless, skinless chicken breasts

1 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 tsp. garlic salt

1 1/2 c. Shredded Monterey Jack

1/4 c. Chopped cilantro

lime, cut into wedges

cooked white rice, for serving

Instructions

Preheat the oven to 400 degrees F. Pour salsa verde into a large baking dish.

Brush chicken all over with olive oil. Season with salt, pepper and garlic powder. Nestle chicken into salsa verde and bake for 30-40 minutes, until the chicken is cooked through.

Remove chicken from the oven and sprinkle cheese on top. Place it under the broiler for 1-2 minutes until the cheese is melted and bubbly. Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice.