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Baked Salsa Verde Chicken

Lauren Miyashiro
  • 45 minutes
  • Serves 4

INGREDIENTS

1

jar salsa verde

1 lb

boneless, skinless chicken breasts

1 tbsp

extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 tsp

garlic salt

1 1/2 cups

Shredded Monterey Jack

1/4 cup

Chopped cilantro

lime, cut into wedges

cooked white rice, for serving