




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
<ol>
<li>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.</li>
<li>Meanwhile combine all the salsa ingredients in a medium bowl and set aside.</li>
<li>Preheat oven to 375 degrees F.</li>
<li>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.</li>
<li>Bake from 10 to 15 minutes or until cheese has melted.</li>
<li>Garnish with more cilantro. Serve</li>
</ol>

1 comment
deliciousness!
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