Recipes
SALSA CHICKEN (gluten free, egg free)
By: RACHEL PAVAO
REALLY EASY TO MAKE WHEN YOU'RE ON A TIME RESTRICTION!
Details
- Prep Time:
5 min - Cook Time:
35 min - Ready In:
40 min
Servings: 4 pieces
Ingredients
- 4 CHICKEN BREAST
- 2 TSP CUMIN
- 1/2 TSP SEA SALT
- 1/2 TSP PEPPER
- 1 1/2 TSP PAPRIKA
- 1 JAR OF SALSA
- 2 CUPS OF GF SHREDDED CHEESE, I USE A MEXICAN BLEND OR SOMETIMES JUST PLAIN CHEDDAR
Directions
- ON YOUR OUTDOOR GRILL THROW ON THE CHICKEN BREAST. AND SPRINKLE WITH THE SEASONING MIXTURE. (YOU CAN ADD MORE IF YOU LIKE, I GO LIGHT, DUE TO MY CHILDREN, AND THE FACT THAT THE SALSA HAS A KICK TO IT!
- TURN ON THE OVEN INSIDE ON 350 DEGREES WHILE THE CHICKEN IS COOKING ON THE GRILL
- WHEN THE CHICKEN IS DONE- YOU WILL WANT TO PUT IN A CASSEROLE DISH. POUR THE JAR OF SALSA EVENLY OVER THE CHICKEN. AND THEN SPRINKLE WITH THE SHREDDED CHEESE. AND COOK FOR ABOUT 15 MINUTES UNTIL CHEESE IS MELTED AND SALSA IS WARM.
- I SERVE THIS DISH WITH A WHITE OR BROWN RICE MIXED WITH SOME BLACK BEANS WITH A LIL CUMIN SPRINKLED IN THE MIXTURE.
