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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my favorite ways to make chicken. As a post-op WLS, I substitute boneless, skinless chicken thighs for the breasts because they are easier for me to eat - they only add a few extra calories & fat but the substitution isn't necessary. Also if you don't have fresh cilantro, you can used dried, just use 1 Tablespoon instead of 2. Sometimes I also double the oil to make sure there is enough of the marinade to easily coat the chicken. You can also use any cheese you like - I prefer cheddar because it seems to add more flavor. Also, if you don't want it to be really spicy, you can cut back on the cayenne & black pepper. Enjoy!! 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 |
2 pounds boneless chicken breast halves (about 4) |
1/4 cup bell pepper, juilianned |
2 tablespoons diced red onion |
1 tomato, medium,cored and diced (about 1/4 cup) |
4 ounces cheddar cheese, shredded |
Directions:
1. Preheat oven to 400 degrees F.
2. Whisk together the oil, chopped cilantro, chili powder, cumin, salt,
3. garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
4. Transfer chicken to a foil-lined baking sheet and arrange the green
5. pepper, onion, and tomato over each. Roast until the largest piece is
6. just cooked through, and an instant-read thermometer inserted in the
7. thickest part reads 165 degrees F, about 20 minutes.
8. Remove the chicken from oven and immediately top with the cheese and
9. serve as the cheese melts. Transfer the chicken to a platter or among
10. plates and garnish with fresh cilantro leaves.
11. Nutritional Analysis per serving; makes 4
12. Calories 449
13. Fat 19.5 grams
14. Saturated Fat 8 grams
15. Carbohydrates 5 grams
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