Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 clove garlic, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1/4 cup julienned green bell pepper
- 2 tablespoons diced red onion
- 1 medium plum tomato, cored and diced (about 1/4 cup)
- 4 ounces shredded Colby-Jack cheese
Directions
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. 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.
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By geogerus
Los Angeles
on January 02, 2012
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Pretty simple to make. Very tasteful, flavorful, juicy and delicious.
By speedysteeler
Ft. Lauderdale
on October 28, 2011
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Awesome dish!! Can cut back on the salt though. Super Easy too!
By acspc_11565098
newton, NJ
on October 06, 2011
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Have made this several times. This recipe is so-o-o easy and very delicious! Serve it with sour cream and lo carb salsa. If I have time I will sear the chicken in a hot pan for 1 minute on each side before putting in the oven (cut bake time to 15 minutes - this seems to make the chicken even more tender and juicy. If I'm in a hurry I will marinate the chicken in reduced sodium fajita seasoning with oil, lime, cilantro and white wine (tequila if I have it. A must have recipe for anyone!
Read all 136 reviews