Name: Salsa Chicken Bake
Ingredients: 2 lbs boneless chicken breast; 2 cups diced Witten’s tomatoes; ½ cup chopped sweet onion; ⅓ cup chopped Witten’s jalapeño; 2 ears of Witten’s corn, cut off cob; ½ cup fresh chopped cilantro; ½ lime, juiced; 1 cup shredded mozzarella; ¼ tsp cumin; ½ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder; ¼ tsp red chili pepper flakes

2 lbs boneless chicken breast

2 cups diced Witten’s tomatoes

½ cup chopped sweet onion

⅓ cup chopped Witten’s jalapeño

2 ears of Witten’s corn, cut off cob

½ cup fresh chopped cilantro

½ lime, juiced

1 cup shredded mozzarella

¼ tsp cumin

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

¼ tsp red chili pepper flakes

Preheat oven to 400°F. Chop chicken breasts into small pieces. Season with cumin, garlic powder, red chili flakes, salt, and pepper. Lay chicken pieces flat in a 9x13 baking dish.

Combine tomato, onion, jalapeno, corn, cilantro, and lime juice in a mixing bowl. Pour over the chicken pieces. Top with mozzarella.

Bake for 25-30 minutes or until the chicken is cooked through and no longer pink.

Serve over rice or in tortilla.

Ingredients