If you love salsa, you’ll absolutely loooove this super easy Salsa Chicken recipe. Since Cody and I invented our bomb.com Real Restaurant Style Salsa, we’ve been making big batches at a time and using it for EVERYTHING. On top of scrambled eggs for breakfast, mixed with some cucumber noodles for lunch, and now – on top of chicken and lovingly baked to create a succulently flavorful dinner. Mmmmmm.
So, as you can tell by the obvious name of the recipe, you pretty much need 2 ingredients. Salsa and chicken. Adding a couple of spices to put a little sear on the chicken is an optional step, but definitely worth it in terms of its flavor-boosting powers.
While you can definitely use your favorite store-bought salsa to make this recipe, we definitely recommend our homemade recipe, which not only makes you know exactly what you’re eating, but also makes it a healthy Mexican Salsa Chicken recipe.
We recommend pairing this with our ridiculously simple Cilantro Lime Cauliflower Rice (link coming soon), which takes your regular ol’ Salsa Chicken and Rice to new, healthier heights. Half an avocado with this meal is also a pretty good idea, but only because half an avocado with any meal is a good idea in my books. (It’s one of my favorite things on the planet).
We pan-fried the chicken, topped it with a generous amount of fresh, homemade salsa and transferred it to a baking dish to finish in the oven. But if you own and use a cast iron skillet, you’ll have one less dish to wash, yay!
It’s probably time to invest in some cast-iron cookware on this side of the Atlantic. It was pretty sad to leave our awesome kitchen in the USA when we made the big move to South Africa, but ya know, cast iron is made of iron, and iron is heavy. It had to stay. 🙁
On the topic of yummy, healthy, and easy chicken recipes, also take a look at these reader favorites:
- Basil Pesto Chicken with Sundried Tomatoes
- Spicy Stuffed Chicken with Roasted Banana Peppers
- Quick Chicken Al Forno
Pin it! 2 Ingredient Salsa Chicken
- 4 • chicken breasts [butterflied]
- 1 cup • salsa [1/4 cup per breast]
- 1 tsp • ground cumin
- 1 tsp • ground coriander
- to taste • salt and pepper
- to taste • oil
Preheat the oven to 180ºC/350ºF
Season the chicken with the coriander, cumin, salt and pepper.
Heat up a pan with a little bit of oil and sear the chicken for a minute or two on each side.
Transfer the chicken and its juices to an oven safe dish and top each piece with approximately 1/4 cup of salsa.
Bake for 25 minutes.