| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 clove garlic, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- 1/4 cup julienned green bell pepper
- 2 tablespoons diced red onion
- 1 medium plum tomato, cored and diced (about 1/4 cup)
- 4 ounces shredded Colby-Jack cheese
Instructions
- Preheat oven to 400 degrees F.
- Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
- Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
- Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
Nutrition Facts
| Calories | 449 calorie |
| Total Fat | 19.5 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 2 grams |
| Calories | 449 calorie |
| Total Fat | 19.5 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 2 grams |
Reviews
The spices in this sounded interesting, but unfortunately, I cannot give this a good review. Cumin was overpowering and just had a muddled flavor overall.
My husband loved it! I made them too salty for me, but hubby said it’s perfect! nom..nom..nom..
Very tasty! Didn’t have cilantro on hand, but flavor was still awesome. Definitely try it with a dollop of sour cream – yum!
Pretty simple to make. Very tasteful, flavorful, juicy and delicious.
Awesome dish!! Can cut back on the salt though. Super Easy too!
Have made this several times. This recipe is so-o-o easy and very delicious! Serve it with sour cream and lo carb salsa. If I have time I will sear the chicken in a hot pan for 1 minute on each side before putting in the oven (cut bake time to 15 minutes – this seems to make the chicken even more tender and juicy. If I’m in a hurry I will marinate the chicken in reduced sodium fajita seasoning with oil, lime, cilantro and white wine (tequila if I have it. A must have recipe for anyone!
Was a really easy and beautiful dish, but I honestly could’ve cut the salt in half… also served with lime wedges to add a little acid- it was great!
Really good! Would be even better topped with some guac! I used red pepper instead of green and omitted the cayenne, otherwise, followed the recipe as it was.
This recipe is FANTASTIC! I used 2 green bell peppers, 1 yellow onion and 1 medium tomato and had it as a complete dish. There is plenty of the spice rub for these additions. It has a great robust flavor that we all enjoyed. I am on a low-carb diet and this fit in perfectly! I wish I would have added more to have some leftovers. We will be eating this again soon. ***This dish would also be perfect to have as a fajita!
This recipe was AWESOME. Super super easy and simple, the ingredients mix together so nicely to give it an amazing flavor. Even if you are not on a low carb diet…this is just a healthy, delicious and nutritious dinner for the whole family! I will definitely make this again!