Chicken with Ranchera Salsa Recipe

Name: Chicken with Ranchera Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds heirloom tomatoes, cut into large cubes; 1 small white onion, finely diced (1 cup); 1/3 cup chopped fresh cilantro, plus 1/2 cup leaves for garnish; 2 jalapeno peppers, seeded if desired (for less heat) and finely chopped; 3 garlic cloves, finely chopped; 2 tablespoons plus 1 teaspoon extra-virgin olive oil; Kosher salt; 4 boneless, skinless chicken breasts (about 1 1/2 pounds); 1 cup grated pepper Jack cheese (about 4 ounces); 1/4 cup crumbled queso fresco or feta cheese

Servings: persons

1 1/2 pounds heirloom tomatoes, cut into large cubes
1 small white onion, finely diced (1 cup)
1/3 cup chopped fresh cilantro, plus 1/2 cup leaves for garnish
2 jalapeno peppers, seeded if desired (for less heat) and finely chopped
3 garlic cloves, finely chopped
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 cup grated pepper Jack cheese (about 4 ounces)
1/4 cup crumbled queso fresco or feta cheese

1
Preheat the broiler.
2
In a 13 x 9 x 2-inch baking dish, toss the tomatoes, onion, chopped cilantro, jalapenos, and garlic with 2 tablespoons of the oil.
3
Season with salt.
4
Broil for about 3 minutes, or until the vegetables begin to soften and char.
5
Remove from the broiler and stir the vegetables.
6
In a medium bowl, sprinkle the chicken with salt and the remaining 1 teaspoon oil and toss to coat.
7
Nestle the chicken into the tomato mixture and turn to coat.
8
Broil for about 12 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly charred on top.
9
Sprinkle the cheeses over the chicken.
10
Broil for 2 to 3 minutes, or until the cheese melts and begins to brown.
11
Sprinkle with the cilantro leaves and serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds heirloom tomatoes, cut into large cubes, 1 small white onion, finely diced (1 cup), 1/3 cup chopped fresh cilantro, plus 1/2 cup leaves for garnish, 2 jalapeno peppers, seeded if desired (for less heat) and finely chopped, and more.

Yes, Chicken with Ranchera Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken with Ranchera Salsa

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