One of my favorite dishes to cook for my tribe of 4 is salsa chicken. This one gets an A for simplicity. Chicken thighs work well with this dish, but if your preference is white meat, your home dining experience will be just as delightful.

Don’t be afraid to improvise on seasonings, sides and cheese. The latter is always a must for me to mitigate exposure to the smallest Organic Chew Kid due to dairy allergies. He has yet to find vegan substitutes palatable, so I always remove a portion of the dish for him prior to addition for big brother and hubby.

Shortcuts are allowed! No shame and no judgment zone here. Seeds of Change and Tasty Bites are my go-to brands for organic 90 second rice. Jasmine, Basmati and Spanish Style always live up to my expectations. Let’s get to why you came here in the first place – the recipe!

Ingredients 🌿

• Organic boneless skinless chicken thighs
• Pink Himalayan Salt
• Organic Black Pepper
• Organic Garlic Powder
• Organic Onion Powder
• Mushroom Seasoning Blend
• 1 pack Taco Seasoning Mix
• 16 oz Green Mountain Gringo Salsa (Mild)
• Organic Blended Shredded Mexican Cheese (Colby Jack, Monterey, Cheddar)

Directions 🔖

• Preheat oven to 375 degrees
• Prepare chicken: clean and season generously (low salt) on both sides, adding taco seasoning last
• In a separate bowl or baking dish, add salsa to chicken
• Add a layer of salsa to bottom of baking dish and place chicken on top
• Add remainder of salsa on top of chicken
• Cover dish with aluminum foil
• Bake for 1 hour and 15 minutes
• Remove from oven and top with cheese
• Enjoy!