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Ingredients
4 chicken breasts, skinless and boneless; filleted
1 teaspoon Badia Ground Cumin - gluten free
1 teaspoon McCormick Garlic Powder - gluten free
1 teaspoon McCormick Chili Powder - gluten free
1 teaspoon McCormick Cayenne Pepper - gluten free
1 cup grated Monterey Jack Cheese
salt and pepper
olive oil
SALSA:
2 medium tomatoes diced and drained
1 jalapeno pepper, thinly sliced
1/3 cup fresh cilantro, chopped
juice of 1/2 lime
1/2 cup diced red onion
salt and pepper
splash of olive oil
Instructions
- Drizzle olive oil over chicken and season with salt and pepper. Combine the other seasonings in a small bowl and sprinkle over chicken. Let it sit for 15 minutes.
- Meanwhile combine all the salsa ingredients in a medium bowl and set aside.
- Preheat oven to 375 degrees F.
- Heat a large cast iron pan to medium heat. Add a splash of olive oil and cook the chicken until done. Arrange the chicken in an oven proof baking pan. Top with the salsa and grated cheese.
- Bake from 10 to 15 minutes or until cheese has melted.
- Garnish with more cilantro. Serve
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1 comment
deliciousness!