Chili Cheese Chicken

  • Yield: 4 servings

"With everyone being more health conscious, this is my family's favorite. I serve it with a large salad and fresh fruit. It is a good dish for end of summer when vegetables are garden fresh. "


2tablespoons extra virgin olive oil
1/2teaspoon chili powder
1/2teaspoon ground cumin
1/4teaspoon cayenne pepper
1/2teaspoon garlic powder
1/2teaspoon chopped cilantro, or to taste
1/4teaspoon salt
1/4teaspoon black pepper
4 skinless, boneless chicken breast halves, rinsed and patted dry
2tablespoons finely chopped red onion
1medium tomato, seeded and diced
1/2medium green bell pepper, cut into thin strips
1cup shredded Cheddar


  1. Combine olive oil, spices, cilantro, salt and black pepper in a jar. Secure with a lid and shake vigorously until well blended.
  2. Arrange chicken in a shallow pan and pour the marinade over the top. Turn a few times to coat evenly. Let stand 15 minutes.
  3. Preheat oven to 400F. Line a baking sheet with foil and arrange chicken on the sheet. Top with onion, tomato and bell pepper.
  4. Bake, uncovered, 20 minutes, until chicken is no longer pink in the center. Remove from the oven, sprinkle evenly with Cheddar, and bake 3 minutes, or until cheese has melted.
  5. Transfer chicken to a serving platter. Drizzle pan drippings over all.

Recipe by  Mary L. Daring, Carey, Ohio