Salsa Fresca Recipe Thrifdeedubai

Salsa Fresca Chicken

This Salsa Fresca Chicken is gluten free, low carb & keto diet friendly. It's packed full of flavors.  A #nonasties home made recipe. It comes together easily for a quick weeknight meal & even quicker clean up because it's just one dish!

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 2 LBS Boneless skinless chicken breast
  • 1/4 TSP Cumin
  • 1/4 TSP Pink Himalayan Salt
  • 1/4 TSP Black Pepper
  • 1/4 TSP Garlic Powder
  • 2 CUPS Fresh Pico De Gallo Salsa
  • 1 CUP Monterey Jack Cheese or Gouda
  • 1 TSP Smoky Paprika

For the salsa

  • 2 Cups Sweet Tomatoes Cherry or Roma Chopped
  • 1/2 Cup Yellow Pepper Diced
  • 1 Jalepeno Pepper/ Chilli if using Sliced
  • 1/4 Pink Himalayan Salt
  • 1/2 Lime Juiced


  1. Preheat the oven to Gas mark 6

    Marinade the chicken in a bowl with a little olive oil, cumin, garlic, paprika salt & pepper

    Meanwhile make the salsa -

    Dice the tomatoes, onion, & chop the coriander. Wash & dice the pepper.

    Mix the tomatoes with the salt & place them in a mesh food strainer over a bowl for 10 minutes. Discard the juices that have drained from the tomatoes.

    In a medium bowl, combine the diced tomatoes, onion, coriander, pepper & lime juice together & mix well

    Take the chicken & lay flat in a large baking dish

    Then cover chicken with the salsa & top with grated cheese.

    Bake on middle rack for 30 minutes or until the chicken is cooked through& cheese is bubbling.

Recipe Notes

If you can't get Montery Jack Cheese you can substitute it with a Gouda or nutty Swiss style cheese, Mozzarella won't give the same taste!

I only use Pink Himalayan Salt, but feel free to use normal table salt!

Slice the chicken breasts in half length ways for quicker cooking.

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