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Salsa Verde Chicken Bake
Ingredients
  • 1 jar (16 ounce) tomatillo salsa verde
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cups grated Monterey jack cheese
  • 3 roma tomatoes, diced
  • ⅓ cup chopped fresh cilantro or parsley
  • cooked white rice, for serving
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