Salsa Fresca Chicken

Salsa Fresca Chicken

2 lbs boneless, skinless chicken breast
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups fresh pico de gallo (I use this homemade Pico de Gallo recipe)
1 cup monterey jack cheese, shredded

  • Preheat the oven to 375˚F.
  • Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
  • Cover chicken with the pico then top with cheese.

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