Easy Cheesy Chili Chicken with Extra Veggies

Total time: 54 min • Active: 44 min • Inactive: 10 min

Ingredients

• 2 tbsp cilantro
• 5 count garlic cloves
• 1 count bell pepper
• 1 count red onion
• 4 count 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 count boneless skinless chicken breast
• 8 oz Colby-Jack cheese

Steps

1. Core and dice 4 plum (Roma) tomatoes.≈ 4 min
2. Dice 1 whole red onion.≈ 3 min
3. Julienne 1 whole bell pepper.≈ 3 min
4. Preheat oven to 400°F (204°C).≈ 10 min
5. Chop 5 garlic cloves.≈ 2 min
6. Chop the cilantro leaves (measure 2 tablespoons).≈ 2 min
7. 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
8. Add the chicken to the bowl with the rub and toss to coat each breast.≈ 2 min
9. Transfer the coated chicken to a foil-lined baking sheet and arrange the julienned bell pepper, diced red onion, and diced tomatoes over each breast.≈ 3 min
10. Roast the chicken until the largest piece registers 165°F (74°C) in the thickest part, about 20 minutes.≈ 20 min
11. Remove the chicken from the oven and immediately top each breast with the shredded Colby-Jack cheese so it melts.≈ 2 min
12. Transfer the chicken to a platter or plates and garnish with chopped cilantro, then serve.≈ 1 min

Yields

• 4 ea plated chicken