Fiesta Chicken Bake (Print Version)

# Ingredients:

→ Tomato Mix

01 - 2 cups cherry tomatoes, diced
02 - 1 medium white onion, chopped
03 - 1 large jalapeño, chopped
04 - 1 bunch cilantro, chopped
05 - 1/2 lime, juiced
06 - 1/2 teaspoon salt, divided

→ Chicken

07 - 2 pounds boneless, skinless chicken breast, diced
08 - 1/2 teaspoon cumin
09 - 1 teaspoon paprika powder
10 - 1 tablespoon garlic powder
11 - 1/4 teaspoon red chili pepper flakes
12 - 1/4 teaspoon black pepper
13 - 1 cup shredded mozzarella cheese

# Instructions:

01 - Start by preheating your oven to 400°F (200°C). While it's heating up, grab a 9×13-inch casserole dish and lightly spray it with cooking oil to prevent sticking. This ensures your dish will come out clean and intact when serving.
02 - In a medium bowl, create a vibrant fresh salsa by combining the diced cherry tomatoes, chopped white onion, jalapeño, and cilantro. Squeeze in the juice from half a lime and sprinkle with 1/4 teaspoon of salt. Stir everything together gently. The lime juice will begin to soften the vegetables slightly and help the flavors meld together. Set this colorful mixture aside while you prepare the chicken.
03 - Place your diced chicken breast directly in the prepared casserole dish, spreading it out in an even layer. Sprinkle the chicken evenly with cumin, paprika, garlic powder, red chili pepper flakes, black pepper, and the remaining 1/4 teaspoon of salt. Using clean hands or tongs, toss the chicken pieces to ensure they're thoroughly coated with all of the seasonings. This spice blend will give the chicken a delicious Mexican-inspired flavor profile.
04 - Once the chicken is well-seasoned, spread the fresh tomato salsa mixture evenly over the top of the chicken. Make sure to include all of the juices from the bowl as well, as these will help keep the chicken moist during baking. Next, sprinkle the shredded mozzarella cheese over everything, creating a blanket that will melt into a golden, bubbly topping.
05 - Place the uncovered casserole dish in your preheated oven and bake for 25-30 minutes. The dish is done when the chicken is fully cooked (it should reach an internal temperature of 165°F/74°C), the cheese is melted and beginning to brown in spots, and the tomato mixture has released its juices to create a flavorful sauce. The edges of the dish should be bubbling gently.
06 - Remove the casserole from the oven and let it rest for about 5 minutes before serving. This brief rest allows the juices to redistribute throughout the dish and makes serving easier. Just before presenting, sprinkle additional fresh chopped cilantro over the top for a pop of color and fresh flavor. Serve hot, with optional sides like Mexican rice, warm tortillas, or a crisp green salad.

# Notes:

01 - This easy one-pan Mexican chicken bake combines juicy chicken with fresh tomato salsa and melty cheese for a simple yet flavorful weeknight dinner.
02 - For extra heat, leave the seeds in your jalapeño, or substitute a hotter pepper like serrano.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make excellent fillings for tacos or burritos.

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