SCD Recipe: Salsa Chicken

2 boneless skinless chicken breasts
1 Tbsp olive oil
1/2 cup fresh salsa or Pico de Gallo
1 lime
1/2 cup shredded Monterey Jack cheese (Cheddar or Colby Jack works too)
Salt and pepper
Fresh cilantro
2 cups cooked black beans
Plain yogurt for garnish (optional)

Preheat oven to 425 degrees.

Coat chicken breasts with salt and pepper. Cook chicken breasts in olive oil over medium high heat on the stove for 3-4 minutes per side. A nice crust should form on each side of the chicken.

 Place chicken in a baking dish. Coat with salsa and squeeze half of the lime over it. Top chicken with cheese. Place in oven and bake for 15-20 minutes until chicken is cooked through (bake less time if using thin chicken breasts).

While chicken is cooking heat black beans over medium heat. Squeeze the other half of the life into the beans. I also like to stir a little salsa into the beans while they are cooking, but this is optional.

Place the chicken on top of the black beans on a plate. garnish with chopped cilantro and yogurt.

Salsa Chicken
Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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