Citrus Salsa Chicken Oamc Dump Chicken
Infuse your dinner routine with the zesty, vibrant flavors of Citrus Salsa Chicken OAMC Dump Chicken, a versatile recipe perfect for meal prepping or effortless weeknight dinners. This dish features tender, juicy chicken breasts marinated in a lively blend of orange and lime juices, bold salsa, and aromatic spices like cumin and paprika. Designed for Once A Month Cooking (OAMC), this freezer-friendly meal makes dinnertime a breeze—just thaw, bake, and enjoy the fresh, citrusy notes and subtle heat. Whether served alongside fluffy rice, hearty quinoa, or crisp greens, this baked chicken is a flavorful, low-effort option that’s big on taste and convenience.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Orange juice
- 2 tablespoons Lime juice
- 1 cup Salsa (mild or medium, depending on preference)
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
In a large resealable plastic freezer bag, combine orange juice, lime juice, salsa, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Seal the bag and shake to mix the marinade.
Add the chicken breasts to the bag, ensuring each piece is thoroughly coated in the marinade. Seal the bag, removing as much air as possible.
If preparing for an OAMC (Once A Month Cooking) freezer meal, label the bag with the recipe name and cooking instructions ('Thaw overnight and bake at 375°F/190°C for 25-30 minutes'). Store the bag flat in the freezer for up to 3 months.
To cook immediately, let the chicken marinate in the refrigerator for at least 2-4 hours (or overnight for maximum flavor).
Preheat the oven to 375°F (190°C).
Arrange the marinated chicken breasts in a single layer in a baking dish. Pour any remaining marinade from the bag over the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
Remove the chicken from the oven, let rest for 5 minutes, and garnish with freshly chopped cilantro, if desired.
Serve with rice, quinoa, or a green salad for a complete meal.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 22.2 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
