This is an adaptation of George Stella’s recipe from his Low Carb and Lovin’ It cookbook. I added the Adobo seasoning, fresh lemon juice and lime wedges, increased the tomatoes and cut way back on the kosher salt and cayenne. I cut mine into thirds so I don’t bother with the thermometer, just roast for 20 minutes. Since I’m not low carbing it I serve this with Goya rice and a salad. I think you could substitute Italian parsley for cilantro. We love this!
Easy Cheesy Chili Chicken
2 T extra virgin olive oil
2 T chopped fresh cilantro, plus a few whole leaves for garnish
1 T chili powder
1 T ground cumin
1/2 tsp kosher salt
1 garlic clove, chopped
Adobo seasoning-few shakes
½ tsp freshly ground black pepper
1/16 tsp cayenne pepper
few squirts of fresh lemon juice
2 lbs boneless skinless chicken breasts (I cut into thirds)
¼ cup julienned green or red bell pepper
2 T diced red onion
1 to 2 medium plum tomatoes, cored & diced
4 oz (or more) shredded Mexican blend cheeses
Lime Wedges
Preheat oven to 400. Line sheet pan with aluminum foil.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, adobo seasoning, pepper, cayenne, & lemon juice in a bowl; add the chicken and toss to coat. (at this point you can place in ziplock bag and refrigerate overnight)
Transfer the chicken to the foil-lined baking sheet & arrange the green &/or red bell pepper, onion and tomatoes over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes.
Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter or among 4 plates & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts.
Can use a little less or low fat cheese but author states it needs the cheese.
Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs
Easy Cheesy Chili Chicken
2 T extra virgin olive oil
2 T chopped fresh cilantro, plus a few whole leaves for garnish
1 T chili powder
1 T ground cumin
1/2 tsp kosher salt
1 garlic clove, chopped
Adobo seasoning-few shakes
½ tsp freshly ground black pepper
1/16 tsp cayenne pepper
few squirts of fresh lemon juice
2 lbs boneless skinless chicken breasts (I cut into thirds)
¼ cup julienned green or red bell pepper
2 T diced red onion
1 to 2 medium plum tomatoes, cored & diced
4 oz (or more) shredded Mexican blend cheeses
Lime Wedges
Preheat oven to 400. Line sheet pan with aluminum foil.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, adobo seasoning, pepper, cayenne, & lemon juice in a bowl; add the chicken and toss to coat. (at this point you can place in ziplock bag and refrigerate overnight)
Transfer the chicken to the foil-lined baking sheet & arrange the green &/or red bell pepper, onion and tomatoes over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes.
Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter or among 4 plates & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts.
Can use a little less or low fat cheese but author states it needs the cheese.
Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs