Chili Cheese Chicken
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chopped cilantro, or to taste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 boneless, skinless chicken breast halves, rinsed and patted dry
- 2 tablespoons finely chopped red onion
- 1 medium tomato, seeded and diced
- 1⁄2 medium green bell pepper, cut into thin strips
- 1 cup shredded Cheddar
Instructions:
This dish has great flavors and is low in carbohydrates, too.
- Combine the olive oil, spices, salt, and black pepper in a jar. Secure with a lid and shake vigorously until well blended.
- Arrange the chicken in a shallow pan, such as a pie pan, and pour the marinade over the top. Turn the chicken a few times to coat evenly. Let stand for 15 minutes.
- Preheat the oven to 400°F. Line a baking sheet with foil and arrange the chicken on the sheet. Top with the onion, tomato, and bell pepper.
- Bake, uncovered, for 20 minutes until the chicken is no longer pink in the center. Remove from the oven, sprinkle evenly with the Cheddar, and bake for 3 minutes, or until the cheese has melted.
- Remove the chicken to a serving platter. Drizzle any remaining pan drippings over all.