Hey friends! Hope your week is going well so far. I have a delicious recipe for you today, but first…
Happy Belated Father’s Day! I’m a little late, but I still need to acknowledge my super awesome Dad. He inspires a lot of my cooking and some of his recipes even make it on the blog! Check out Dad’s Perfect Pancakes and Dad’s Beef Stew!
Since we had no Dads to celebrate with this weekend, we headed up to the mountains to go hiking. We went to Sequoia National Forest again, but this time chose a different trail, in the Jennie Lakes Wilderness area. As usual everything was peaceful and beautiful, and it was great to get away from the heat! We brought the mutt and he had a great old time sniffing and peeing on everything in sight.
It was nice to get to spend the weekend with the hubs because we haven’t seen much of each other lately. He was out of town for a week, and then last week worked 12-14 hour days all week so we really only saw each other in passing, if that.
Since Nick has been really busy at work, it’s been a bit of a challenge for us to fit grocery shopping, meal planning and cooking into the week. Luckily with a plethora of fresh veggies from the garden, I haven’t had to grocery shop too much. I’ve also been relying on pantry and freezer items and looking for quick and easy dinners.
This chicken fit the bill in every way. Not only did I have all the ingredients for it on hand, but it was a snap to throw together. I served it up with a chard and cherry tomato salad and some baked “fried” okra. Yayyyy garden!
- 3 small or 2 medium/large boneless, skinless chicken breasts (about 1 lb)
- 2 tsp taco seasoning (or make your own: cumin, chili powder, oregano, cayenne, garlic powder, salt)
- ½ cup salsa
- ½ cup shredded sharp cheddar cheese
- Preheat oven to 375 degrees.
- Place chicken breasts in a lightly greased 8-inch baking dish. Sprinkle taco seasoning evenly over both sides of chicken breasts. Spread the salsa on top.
- Bake 25 to 35 minutes, or until chicken is cooked through and juices run clear.
- Remove chicken from over and sprinkle evenly with cheese.
- Return to oven and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Enjoy!!
That’s a great picture of you and your dad from your wedding!
Obsessed with the necklace you wore on your wedding day! That is so perfect! You looked beautiful. Sounds like you had a fun weekend adventure : )
This chicken sounds delicous! Low carb and gluten free too. Yea!
Awww, thanks! I was too lazy to dig up one of the photographer’s photos so this was just one shot by a guest but I still liked it. 🙂
I love using salsa in meals…it adds so much flavor with so little effort! I bet this chicken tasted amazing.
Love your wedding picture. You looked beautiful. Sounds like you had fun on the weekend 😉
This chicken looks very tasty!
So happy to have found your blog! Beautiful wedding picture! This salsa chicken looks so tasty and I love how healthy it is. Also, so very jealous that you have such a bountiful garden. Hope you get to spend some more QT with the hubby!
Your hike looks beautiful, and so does your wedding photo 🙂 Since I pretty much drink salsa from the jar and put it on everything, I’m so down with putting it on baked chicken! What a great idea! I always seem to have chicken and salsa in the house, so next time I’m definitely going to throw some salsa on!
I know what I’m having for dinner tonight! This chicken looks delicious! Love how easy it is too…I think I have all of the ingredients in my kitchen! Can’t wait to try this out!
Thank you for sharing this quick and delicious recipe – and the beautiful pictures of your big day too!! 🙂 http://rebekahrose.blogspot.com/2014/08/baked-salsa-chicken.html