Chicken Fiesta Bake (Print Version)
# Ingredients:
→ Tomato Layer
01 -
1/2 lime, juiced
02 -
1 medium white onion, diced small
03 -
1 bunch cilantro, minced
04 -
1 large jalapeño, chopped fine
05 -
2 cups cherry tomatoes, roughly diced
06 -
1/2 teaspoon salt, divided
→ Chicken Mix
07 -
1 tablespoon garlic powder
08 -
1/4 teaspoon red chili flakes
09 -
1 teaspoon paprika
10 -
1/4 teaspoon black pepper, ground
11 -
1/2 teaspoon cumin
12 -
2 pounds diced boneless chicken breast
13 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Set your oven to 400°F (200°C) to preheat. Find your 9×13-inch casserole dish and give it a light coat with non-stick spray so the cleaning part is easy later.
02 -
Mix the chopped cherry tomatoes, onion, jalapeño, and cilantro in a bowl. Squeeze in the lime juice and add half the salt. Stir gently so everything blends. Leave it aside to let the flavors mingle while you handle the chicken.
03 -
Put your diced chicken pieces into the casserole dish, spreading them out evenly. Sprinkle on garlic powder, paprika, cumin, chili flakes, pepper, and the rest of the salt. Combine well to coat all the bits with the seasoning—use hands or tongs, whatever works!
04 -
Spoon your tomato mix evenly over the seasoned chicken. Pour any leftover juices from the bowl on top to keep things juicy. Cover the whole thing with shredded mozzarella, spreading it out so every bite gets cheesy.
05 -
Slide the dish into the oven and let it bake for 25 to 30 minutes. You'll know it's done when the chicken hits 165°F (74°C) inside, the cheese is bubbly and golden, and the tomato topping has turned into a rich sauce. Keep an eye on those edges—they might start bubbling too!
06 -
Let the dish rest for 5 minutes after it's out of the oven. Sprinkle chopped cilantro on top to brighten it up before serving. Pair it with rice, tortillas, or even a fresh salad—your choice!
# Notes:
01 -
This easy bake mixes chicken, salsa, and gooey cheese for a flavorful meal that'll steal the show.
02 -
Crank up the heat by keeping jalapeño seeds in or swapping for serrano peppers!
03 -
Leftovers keep well in the fridge up to 3 days—perfect for tacos or burritos later.