Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each), trimmed
  • 1 tbsp mild olive oil
  • 1 tsp Coarse Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 ½ cups ready-made salsa (jarred, medium heat, chunky style recommended)
  • 1 cup shredded Monterey Jack Cheese
  • 1 tbsp fresh lime juice
  • ¼ cup chopped fresh coriander (cilantro)
  • ¼ cup sliced black olives (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the baking dish with 1 tbsp of olive oil.
  2. Pat the chicken breasts dry thoroughly. In a small bowl, combine the salt, pepper, cumin, and smoked paprika. Rub the spice mixture evenly over both sides of the chicken breasts.
  3. Pour ½ cup (120 ml) of the salsa into the prepared baking dish and spread it across the bottom layer.
  4. Place the seasoned chicken breasts into the dish, ensuring they are not overlapping.
  5. Pour the remaining 1 cup (230 ml) of salsa evenly over the top of the chicken breasts. Ensure the chicken is mostly covered.
  6. Transfer the dish to the preheated oven and bake for 20 minutes.
  7. After 20 minutes, remove the dish from the oven. Sprinkle the shredded Monterey Jack cheese (and olives, if using) evenly over the top of the chicken and salsa.
  8. Return the dish to the oven and cook for another 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Check the internal temperature of the thickest part of the chicken using a thermometer; it must reach 165°F (74°C).
  9. Remove the dish from the oven. Drizzle the fresh lime juice over the top of the chicken and sprinkle generously with fresh chopped coriander.
  10. Let the chicken rest in the dish for 5 minutes before serving to ensure the meat stays juicy.