Looking for a meal that's ready in under an hour?! You have to try these Baked Chicken Tacos with Peach Salsa! They're ridiculously easy to make, and you only need a few fresh ingredients!
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🍴Ingredient Notes
- Chicken Breast - Any chicken breast will work for this recipe - thick or thin cut. Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands for chicken.
- Cherry Tomatoes - Any small tomato will work with this recipe! I used two varieties of cherry tomatoes from my garden. I love cherry tomatoes because they're a little sweeter!
- Peaches - You'll need two ripe peaches.
- Olive Oil - Extra Virgin Olive Oil is my favorite!
🍴Step by Step Instructions
Step 1: Making the Salsa
- Start by adding roughly chopped peaches, and cherry tomatoes into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency.
- Next add chicken breast to a greased cast iron skillet. (I use coconut oil.)
Step 2: Baking the Chicken
- Pour the peach salsa over the chicken breast until it's fully covered.
- Bake the chicken for 30 minutes at 350 degrees.
Step 3: Shredding the Chicken
Once the chicken is done, carefully remove it from the oven. Transfer everything into a large mixing bowl and shred the chicken with two forks.
Helpful Tips
- Be very careful when removing the cast iron skillet from the oven. It's heavy, and the hand get's extremely hot!
- Shred the chicken with two forks for thicker chunks. If you want to use a hand mixer, just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back in the salsa.
- Make sure the chicken is completely covered with salsa before baking.
- If you don't have a cast iron skillet, you can use a medium sized ceramic casserole dish.
- Don't puree the salsa mixture, use the "pulse" setting on your food processor to break it down into a chunky mixture.
- If you use thin cut chicken breast it will cook faster! Check it after about 20 minutes.
Serving Suggestions
The great thing about this recipe is that it's very versatile! You can use this mixture in tacos, burritos, or even a taco bowl. My favorite gluten-free tortillas are made by the brand Siete. Before serving, toast them in the oven for 2-3 minutes. If you don't heat them up, they will break when you fold them.
Taco Topping Ideas
How to store leftovers
Store the leftover chicken and salsa mixture in a glass container in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze the mixture and re-heat when you're ready to serve!
More chicken recipes!
- Gluten-Free Chicken Cutlets
- Whole30 Lemon Thyme Chicken Wings (Air Fried)
- Dairy-Free White Chicken Chili
- Gluten-Free Chicken Parmesan Pasta Salad
After you make these Chicken and Peach Salsa Tacos, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Baked Chicken Tacos with Peach Salsa
Equipment
- 12" Cast Iron Skillet
Ingredients
- 1 Pound Chicken Breast
- 2 Cups Cherry Tomatoes
- 2 Peaches, Roughly Chopped
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding roughly chopped peaches, and cherry tomatoes into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency.
- Next add chicken breast to a greased cast iron skillet. (I use coconut oil.)
- Pour the peach salsa over the chicken breast until it's fully covered.
- Bake the chicken for 30 minutes at 350 degrees.
- Once the chicken is done, carefully remove it from the oven. Transfer everything into a large mixing bowl and shred the chicken with two forks.
Notes
Helpful Tips
- Be very careful when removing the cast iron skillet from the oven. It's heavy, and the hand get's extremely hot!
- Shred the chicken with two forks for thicker chunks. If you want to use a hand mixer, just add the baked chicken without the salsa into a bowl. Blend the chicken until finely shredded then stir back in the salsa.
- Make sure the chicken is completely covered with salsa before baking.
- If you don't have a cast iron skillet, you can use a medium sized ceramic casserole dish.
- Don't puree the salsa mixture, use the "pulse" setting on your food processor to break it down into a chunky mixture.
- If you use thin cut chicken breast it will cook faster! Check it after about 20 minutes.
Serving suggestions
The great thing about this recipe is that it's very versatile! You can use this mixture in tacos, burritos, or even a taco bowl. My favorite gluten-free tortillas are made by the brand Siete. Before serving, toast them in the oven for 2-3 minutes. If you don't heat them up, they will break when you fold them. I listed a few topping ideas below!Nutrition
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