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Salsa Chicken Bake

 2 lbs boneless chicken breast
 2 cups diced Witten’s tomatoes
 ½ cup chopped sweet onion
  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.