We will also be making salsa chicken. This recipe doesn't call for a specific brand of salsa, but I buy Riverwalk Cantina salsa. It's a local brand from San Antonio, and one of my favorites. You can find it in your neighborhood grocery store or Walmart. You can use whatever brand salsa you prefer though. So, grab your cooking utensils and I'll meet you in the kitchen like always!
Salsa Chicken and Roasted Summer Squash
For the Squash, you will need:
- 2 pounds summer squash, cut into bite size pieces
- 1 red onion, thinly sliced
- 8 to 10 garlic cloves, thinly sliced
- 1/4 cup coconut oil
- Sea salt
- Black pepper to taste
- 1/2 cup fresh basil, finely diced
For the Chicken, you will need:
- 4 boneless skinless chicken breast halves
- 5 teaspoons taco seasoning mix
- 1 cup salsa
- 1.5 cup shredded cheddar cheese
- 2 tablespoons sour cream
To make the Squash:
- Preheat the oven to 450.
- In a large mixing bowl, toss together the squash, onions, and garlic with the coconut oil, salt, and pepper.
- Spread the squash evenly on a baking sheet and bake in the center of your oven for 30 minutes.
- Stir the mixture half way through the cooking time.
- Toss the roasted squash with the diced fresh basil.
To make the Chicken:
- Preheat oven to 375 degrees.
- Place the chicken breasts in a lightly greased 9×13 inch baking dish.
- Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake for 25 to 35 minutes, or until chicken is tender and juicy, and the juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
- Top with sour cream.
Thank you for joining me today. I'll be back tomorrow with another recipe, and then on Wednesday, Dani should be back here as well. Until then, happy blogging to all and I'll catch you on the flip side!