Salsa Fresca Chicken

Made, written & photographed by the creators of the Point

I'm feeling the winter depression a little stronger this year - but it's more like summer anticipation. I can't wait for the fresh air throughout the house, the warm pool days, and for the only ice to be in my drinks.

During this dreary, cold, unpredictable season, one thing we're able to control is food. This recipe is a great way to pretend it's warm out and the cold you're feeling is just the AC!

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Salsa Fresca Chicken

Total Time: 45 minutes | Serves 4 to 6

Ingredients:

• 2 lbs chicken breast, boneless and skinless

• 1/4 teaspoon cumin

• 1/2 teaspoon salt, divided

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon red pepper flakes

• 3 Roma tomatoes, diced

• 1/2 medium onion, diced

• 1 jalapeño, diced

• 1/2 lime, juiced

• 1 cup shredded Mozzarella

Instructions:

1. Begin by preheating your oven to 400F. Grab a 9x13 inch pan and set aside.

2. Cut your chicken breasts into small pieces, less than 1 inch big. Add them into your 9x13 inch pan and sprinkle on the spices: 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes. Toss your chicken (in the baking dish) to coat evenly with seasonings. Spread back out evenly in your dish.

3. In a medium bowl, combine your vegetables: 3 diced tomatoes, 1/2 medium onion diced, 1 diced jalapeño. Toss to combine and then sprinkle with 1/4 teaspoon salt and juice of 1/2 a lime. Stir again.

4. Spread your veggie mixture over the seasoned, diced chicken breast. Finish off your dish by adding shredded Mozzarella on top.

5. Bake for 25 minutes, or until chicken is cooked through and juices run clear!

6. Serve with tortilla chips, tortilla shells, or over rice. Keep leftovers in your fridge.