2 lbs chicken breast, boneless and skinless
1/4 teaspoon cumin
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red chili pepper flakes
2 cups diced grape or Roma tomatoes
1/2 cup chopped onion
1/2 lime, juiced
1 cup shredded cheese

2 lbs chicken breast, boneless and skinless 1/4 teaspoon cumin 1/2 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon red chili pepper flakes 2 cup s diced grape or Roma tomatoes 1/2 cup chopped onion 1/2 lime, juiced 1 cup shredded cheese

1. Preheat the oven to 400˚F (200ºC). Chop chicken breasts into small pieces. In a salad bowl, combine tomato, onion, and lime juice with 1/4 teaspoon salt.
2. Arrange the chicken pieces flat in a large baking dish and season evenly with cumin, garlic, red chili pepper flakes, salt, and pepper. Give a quick stir to combine chicken evenly with seasoning. Cover chicken pieces with the diced tomatoes, onion, and then top with shredded cheese.
3. Bake the salsa Fresca chicken on the middle rack for 25 – 30 minutes or until chicken done.