Salsa Verde Chicken

I shared this recipe back in February, two months after I started

Sweet Little Bluebird. I thought I’d share it again for new followers.

This recipe in on a regular rotation in our home!

With just a few ingredients, this recipe is so simple. The lime, cilantro and sour cream are optional, but really make the dish kick with flavor!

Salsa Verde Chicken Recipe:

Printable Recipe

Links to my inspiration for the recipe:
Simply Recipes: Salsa Verde Chicken Bake
Very Culinary: Salsa Verde chicken Bake

Ingredients:
2 lbs of boneless/skinless chicken thighs or breasts
14 to 16 oz salsa verde (I used two 7 oz cans of HERDEZ salsa verde)
1 1/2 Cups (or more) Colby Monterey Jack cheese blend (Colby-Jack)
1/3 Cup fresh cilantro chopped (optional)
1 lime
Sour cream – fat free, reduced fat, or regular (optional)

Preheat oven to 350 degrees F. Grease (or non-stick cooking spray) a baking dish that is just large enough for chicken to completely cover the bottom. Place chicken flat in baking dish. *If you are using large chicken breasts, cut them in thirds. Pour the salsa verde over the top of chicken. Bake on middle rack for 40 mins. Remove chicken from oven, sprinkle with cheese, place back in oven and bake additional 15-20 mins or until internal temperature reaches 170 degrees F.

Serve chicken and sauce over rice. Squeeze fresh lime juice on top, add a dollop of sour cream and sprinkle with fresh cilantro. Dig in, YUM!

Black beans would make a great side dish, along with tortilla chips and a margarita!

Thanks for stopping!