Easy Cheesy Chili Chicken

Tender roasted chicken breasts coated in a spicy chili-cilantro rub, baked with a fresh pepper-onion-tomato topping and finished with melted Colby-Jack cheese. Serves four as a simple, flavorful weeknight entree.

Total time: 39 min • Active: 39 min • Inactive: 0 min

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Ingredients

2 tbsp cilantro
1 ea garlic cloves
0.25 cup bell pepper
2 tbsp red onion
0.25 cup roma tomato
2 tbsp olive oil
1 tbsp chili powder
1 tbsp ground cumin
2 tsp kosher salt
0.5 tsp ground black pepper
0.125 tsp cayenne pepper
4 ea boneless skinless chicken breast
4 oz Colby-Jack cheese
6 ea cilantro

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Easy Cheesy Chili Chicken

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Core and dice the plum (Roma) tomato (about 1/4 cup).

Dice the red onion (about 2 tablespoons).

Preheat oven to 400°F (204°C).

Julienne the green bell pepper (about 1/4 cup).

Chop the garlic clove.

Chop the cilantro leaves (measure 2 tablespoons).

Whisk together olive oil, chopped cilantro, chili powder, ground cumin, kosher salt, chopped garlic, black pepper, and cayenne to make the chili-cilantro rub.

Add the chicken to the bowl with the rub and toss to coat each breast.

Transfer the coated chicken to a foil-lined baking sheet and arrange the julienned green pepper, diced red onion, and diced tomato over each breast.

Roast the chicken until the largest piece registers 165°F (74°C) in the thickest part, about 20 minutes.

Remove the chicken from the oven and immediately top each breast with the shredded Colby-Jack cheese so it melts.

Transfer the chicken to a platter or plates and garnish with a few fresh cilantro leaves, then serve.

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Adapted from www.foodnetwork.com