Baked Salsa Verde Chicken
1 16-oz. jar salsa verde
1 lb. boneless, skinless chicken breasts
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
1 tsp. garlic salt
1 1/2 c. Shredded Monterey Jack
1/4 c. Chopped cilantro
lime, cut into wedges
cooked white rice, for serving
Preheat the oven to 400 degrees F. Pour salsa verde into a large baking dish.
Brush chicken all over with olive oil. Season with salt, pepper and garlic powder. Nestle chicken into salsa verde and bake for 30-40 minutes, until the chicken is cooked through.
Remove chicken from the oven and sprinkle cheese on top. Place it under the broiler for 1-2 minutes until the cheese is melted and bubbly. Squeeze lime over chicken and garnish with cilantro. Serve over cooked white rice.