Ingredients
Scale
- 3–4 small chicken breasts (1 1/2 lbs), skinless and boneless, or 2 large chicken breasts split lengthwise
- 2 bell peppers, red and green, seeded and cut into strips
- 1 medium onion, minced
- 1 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder or minced garlic
- 2 tsp paprika
- 1/2 tsp salt and freshly cracked pepper, to taste
- 1 tbsp vegetable oil
- 1 cup shredded mozzarella (or preferred cheese)
- Fresh chopped cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Place chicken breasts on a plate and sprinkle with cumin, chili powder, garlic, paprika, salt, and pepper. Reserve some seasoning for vegetables.
- Arrange chicken in the prepared baking dish, drizzle with oil, top with bell peppers and onion, sprinkle remaining seasoning, and finish with shredded cheese.
- Bake 20–30 minutes until chicken reaches 165°F (74°C). Optional: broil for 2 minutes to crisp the top.
- Serve immediately over cauliflower rice, steamed vegetables, or as is. Garnish with cilantro or parsley.
Notes
- Yield: 4 servings.
- Adjust bake time depending on chicken thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: Mexican