Serves 3
25 min
25-Minute Chicken with Fresh Salsa
Recipe GLPRd119390e192ae9
Tender chicken breasts topped with a vibrant fresh salsa made from roasted tomatoes, onions, and jalapeños. The chicken and vegetables cook together in the oven, then the vegetables are blended into a bright, zesty salsa. Naturally gluten-free, dairy-free, and whole30-compatible.
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Ingredients
2 split chicken breasts (bone-in, skin-on)
8 roma tomatoes, sliced
1 medium onion, sliced
1 jalapeño pepper, sliced (seeds removed for mild, kept for spicy)
3 tablespoons olive oil
1 lime
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 450°F. Place the chicken breasts skin-side down in an oven-safe skillet or baking dish.
In a mixing bowl, combine the sliced onion, sliced tomatoes, and sliced jalapeño. For a milder salsa suitable for children or heat-sensitive eaters, remove the seeds and white ribs from the jalapeño before slicing. For extra heat, leave the seeds intact or add another jalapeño.
Drizzle the olive oil over the vegetable mixture and season generously with salt and black pepper. Toss everything together to combine.
Pour the entire vegetable mixture over the chicken in the skillet, distributing it evenly.
Place the skillet in the preheated 450°F oven and bake for 20 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the breast.
Remove the skillet from the oven. Using a slotted spoon, carefully transfer the cooked vegetables from the pan into a blender.
Blend the vegetables to your desired consistency—smooth for a traditional salsa, or pulse briefly for a chunkier texture. Squeeze the lime juice into the blended salsa and stir to combine.
Serve the chicken with the fresh salsa spooned over the top. Pair with rice, cauliflower rice, or another grain of your choice.
