GEORGE STELLA'S EASY CHEESY CHILI CHICKEN
2 tablespoons olive oil
2 tablespoons cilantro
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
4-5 boneless chicken breasts
1/4 cup green pepper, julienned
2 tablespoons red onion, diced
1/4 cup Roma tomato, diced (about 1/2 small)
4 ounces colby-jack cheese, shredded

Stir together the first 8 ingredients in a medium bowl. It will be a thick paste. Add the chicken and rub the seasoning mixture all over the meat until coated evenly. Place the chicken on a foil-lined baking sheet. Arrange the vegetables over the chicken. Bake at 400 20 minutes or until the chicken is just done. Do not overcook. Top with the cheese and return to oven until melted, about 5 minutes.

Makes 4-5 servings
Do not freeze

Per 1/4 Recipe: 321 Calories; 18g Fat; 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/5 Recipe: 283 Calories; 15g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This is one of the few recipes that I actually made exactly according to the recipe. Well, sort of. I had three chicken breasts, two of which were very large so I cut those in half to make 5 servings. The seasonings and toppings were plenty for the extra number of servings. Everyone liked this spicy entree and it was very easy to make.

UPDATE: Whenever I make this recipe, I find that there's not quite enough of the vegetables to get some in every bite of chicken. So lately I use a lot more veggies and scatter them around the chicken in addition to what I put on top of it. I can't give the carb counts for this because the amounts vary. I use approximately 2 green peppers, a large onion and 2-3 Roma tomatoes. I also use 8 ounces of cheese for 4 breasts to make it super cheesy.


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