This is a favorite recipe in our house. Even our son, Z Man loves it (and those of you who know him, know what I mean). It’s one of my go-to recipes and I like to make it on days when Mike is working late in his shop. It’s also great on cold days when you want to warm up the house. We usually have cornbread and a veggie with it.
Cheesy Chili Chicken (adapted from a recipe by George Stella)
2 tablespoons olive oil
2 tablespoons chopped cilantro (plus a little extra for the 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 pepper
4 boneless, skinless chicken breasts
1/2 cup red bell pepper, julienned
2 tablespoons diced red onion
1 medium plum tomato, diced
8 ounces sliced mushrooms
6 ounces shredded colby-jack cheese
Preheat oven to 400°
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, pepper, garlic, and cayenne in a bowl, add chicken and toss to coat.
Transfer chicken to a baking dish and arrange the bell pepper, onion and tomato over each piece. Roast until the largest piece is just cooked through and thickest part reads 165°. (about 30-40 mins).
While chicken is cooking, saute sliced mushrooms in a pan with a little olive oil and butter. After they’re mostly cooked through, add a little cumin, chili powder, salt and pepper to taste.
Remove chicken from oven and top with mushrooms and cheese. Serve as cheese melts. Garnish with cilantro.
Have a great weekend,
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