Olive Cilantro Salsa Chicken with Red Potatoes

  • Yield: 4 servings
  • Prep: 8 minutes
  • Cook: 45 minutes


8small red potatoes, unpeeled, cubed
1tablespoon olive oil
1/4cup butter, melted
4-- boneless chicken breasts
1tablespoon fresh lime juice
1cup sharp cheddar, grated
1/2cup Monterrey Jack cheese, grated
2/3cup salsa
1 (6 oz)can California ripe black olives
1/4cup fresh cilantro, minced


Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with a non stick cooking spray. In a large bowl combine red potatoes and 1 TBSP olive oil. Stir until potatoes are coated. Spoon potatoes into the prepared pan. Bake for 10 to 12 minutes. Remove from oven and push potatoes to one side of the baking pan. Place chicken breasts on other side. In a small bowl combine butter and lime juice. Pour over chicken. Bake for 25 minutes, until chicken is cooked through. In a medium bowl combine cheese, olives, salsa and cilantro. Spoon over potatoes and chicken. Bake for approximately 5 minutes until cheese has melted and potatoes are golden brown.