3 tablespoons olive oil
2 1/2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 1/2 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon kosher salt
2 clove garlic, minced
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (if you want more spice add 1/4-1 teaspoon)
1-2 teaspoon lime juice
2 boneless, skinless chicken breast halves
1 med green pepper sliced
1 med red pepper sliced
1/2-1 red onion diced
1 medium plum tomato, cored and diced
about 1/2-1 cup of either shredded Colby-Jack cheese or Extra sharp Cheddar cheese or a combo of both
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne, lime juice in a bowl; If the mixure is a little too think then add another splash of olive oil.
add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet. I spread the rest of the mixture over the chicken at this point. Sprinkle the onions/tomatoes all over the chicken. Place a mix of the red and green pepper over the chicken. Just lay them across the chicken breasts. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
This tasted great with spanish rice with tomatoes and red peppers added. I would start the rice 5 minutes before you put in the chicken to cook.
Or have Black beans, Guak and a small salad on the side. All works well with this meal.
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