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: 49 min • Active: 39 min • Inactive: 10 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
Steps
Core and dice the plum (Roma) tomato (about 1/4 cup).≈ 2 min Dice the red onion (about 2 tablespoons).≈ 2 min Preheat oven to 400°F (204°C).≈ 10 min Julienne the green bell pepper (about 1/4 cup).≈ 2 min Chop the garlic clove.≈ 1 min Chop the cilantro leaves (measure 2 tablespoons).≈ 2 min Whisk together olive oil, chopped cilantro, chili powder, ground cumin, kosher salt, chopped garlic, black pepper, and cayenne to make the chili-cilantro rub.≈ 2 min Add the chicken to the bowl with the rub and toss to coat each breast.≈ 2 min 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.≈ 3 min Roast the chicken until the largest piece registers 165°F (74°C) in the thickest part, about 20 minutes.≈ 20 min Remove the chicken from the oven and immediately top each breast with the shredded Colby-Jack cheese so it melts.≈ 2 min Transfer the chicken to a platter or plates and garnish with a few fresh cilantro leaves, then serve.≈ 1 min
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Adapted from www.foodnetwork.com
Yields
- 4 ea plated chicken