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Monterey Chicken with Potatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Mom's perfect pairing of juicy chicken breasts and crispy roasted potatoes, topped with a zesty cilantro and salsa blend for a mouthwatering finish.
Ingredients:
  • 6 medium red potatoes, cubed
  • 0.5 cup butter, melted and divided
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon fresh lime juice
  • 1.5 cups shredded Mexican blend cheese
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup salsa
  • 1 lime, cut into wedges
Instructions:
  • Preheat your oven to a piping hot 425 degrees F (220 degrees C) and cover a 9x13 inch baking dish with aluminum foil for easy cleanup.
  • Coat potatoes in rich, melted butter and place them in a single layer at the bottom of the baking dish.
  • After baking the dish in a preheated oven for 10 minutes, push potatoes to the sides. Add chicken breast halves to the center. Mix remaining butter and lime juice, then brush onto chicken before returning to the oven.
  • - Bake for 20 minutes in the preheated oven until the chicken is no longer pink and the juices run clear. - Combine cheese, cilantro, and salsa in a small bowl, then sprinkle over the chicken and potatoes. - Return to the oven for a few minutes until the cheese is melted. - Serve with lime wedges.

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