Description
Indulge in the vibrant and bold flavors of our Spicy Monterey Jack Chicken and Peppers Bake. This dish combines juicy chicken breasts seasoned with a spicy blend of chili, smoked paprika, and garlic, nestled among colorful bell peppers and topped with luscious melted cheese. It’s a perfect meal for those who love a little heat with a lot of flavor, easily prepared to bring joy to your dinner table.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon of salt
1/2 teaspoon black pepper
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 cup Monterrey Jack cheese, shredded
1/4 cup fresh cilantro, chopped (optional)
1 jalapeño, thinly sliced (optional for extra heat)
1 tablespoon lime juice
Instructions
Preheat your oven to 375°F (190°C) and gently grease a 9×13 inch baking dish with a little olive oil.
Season your chicken breasts with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika. Make sure they’re well-coated for maximum flavor.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side. This will lock in the juices!
Remove the chicken and place it in the greased baking dish. Surround the chicken with the sliced peppers, and pour over any leftover oil from the skillet.
Sprinkle the shredded Monterey Jack cheese evenly over the chicken and peppers, and if you’re in the mood for extra heat, add the sliced jalapeño on top.
Bake in the preheated oven for around 25 minutes, or until the chicken is cooked through and no longer pink in the middle. When the cheese is golden and bubbly, you’re golden too!
Finish by squeezing fresh lime juice over the bake and garnishing with chopped cilantro for that burst of freshness.