Easy Cheesy Chili Chicken

Don’t let the name of this recipe fool you – it’s full of flavor, not heat. It doesn’t need to marinade, bakes up in the oven in about 25 minutes (or less) and if you line your baking sheet with tin foil, clean up is a breeze. It’s also low-carb and makes a company-worthy presentation. Yum.

Easy Cheesy Chili Chicken

  • 2 T olive oil
  • 2 T chopped fresh cilantro leaves (more for garnish)
  • 1 T chili powder
  • 1 T cumin
  • 2 tsp kosher salt
  • 1 clove garlic, chopped
  • 1/2 black pepper
  • 1/8 cayenne pepper (optional)
  • 4 boneless, skinless chicken breast halves (about 2 lbs.)
  • 1/4 C julienned green bell pepper
  • 2 T diced red onion
  • 1 med. tomato, cored and diced (about 1/4 cup)
  • 4 oz shredded Colby-Jack cheese

Preheat oven to 400 degrees.

Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper and cayenne pepper (if using). Add the chicken and toss to coat.

Transfer the chicken to a foil-lined baking sheet and arrange the green pepper, onion and tomato over each. Roast until the largest piece is cooked through, about 20-25 minutes, or until juices run clear.

Remove the chicken from the oven and immediately top with the cheese; serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves, if desired.

I got this recipe years ago from a show on the Food Network called, “Low Carb and Lovin’ It”. I’m not on a low carb diet, but I wouldn’t even miss the bread with this dish. Enjoy!

I linked this recipe up to Tasty Tuesday at Balancing Beauty and Bedlam.

Published in: on May 3, 2011 at 5:30 am  Leave a Comment  
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