I love chicken & Cancy loves potatoes. We both like a little heat in our food.
This recipe from “My Baking Heart” turned out to be a hit in our house. The salsa is super easy to make. We’ve made the salsa several times since just to have on hand. J
Cilantro-Lime Chicken & Potatoes
1-1/2 lbs Idaho potatoes, peeled and cubed
3 tbsp unsalted butter, melted
4 (6 oz) skinless, boneless chicken breasts, rinsed and pat dry
1 tbsp fresh lime juice
1-1/2 c reduced fat or regular Mexican blend cheese, shredded
1/2 c salsa (recipe below)
1/4 c fresh cilantro leaves, chopped
Preheat oven to 425 degrees F.
Spray a 13×9-inch baking pan with cooking spray. Add potatoes and spoon 1 tablespoon of the butter over all and toss gently to coat potatoes. Arrange in a single layer. Bake 15 minutes.
Remove from oven and spoon the potatoes to one side of the baking pan. Arrange the chicken pieces on the other side of the potatoes in the pan. Combine the remaining butter with the limejuice and spoon evenly over the chicken.
Bake, uncovered, for 25 minutes or until chicken is no longer pink in center.
In a small bowl, combine the cheese, salsa, and cilantro. Spoon evenly over the chicken and potatoes.
Bake 5 minutes more or until cheese is melted. If desired, serve with additional lime wedges.
2 cans diced tomatoes, with liquid
1-1/2 md onions, chopped
3 to 4 Serrano peppers, sliced
1/2 c fresh cilantro leaves, chopped
2 to 3 cloves fresh garlic, chopped
Cumin, to taste
Pepper, to taste
Kosher salt, to taste
Add all ingredients to a food processor and pulse until desired consistency is reached. We like a thin salsa, but you can leave it chunky, as well.