Cheesy Baja Chicken & Bell Pepper Skillet
Ingredients
4 chicken Breasts, boneless, skinless
Baja Chicken Marinade:
1 orange, juiced
2 limes, juiced
1 jalapeño, minced or sliced
6 Cloves garlic, crushed
Sauteed Vegetables:
1 Tablespoon olive oil
1 jalapeño, minced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red onion, diced
1 Teaspoon garlic, minced
1 lime
Skillet:
1 Teaspoon salt
1 Teaspoon black pepper
1 Teaspoon paprika
½ Teaspoon cumin
¼ Teaspoon red pepper flakes
4 slices pepper Jack cheese
1 Tablespoon cilantro, chopped
Splash olive oil
Directions
Place chicken into a casserole dish or bowl.
Prepare marinade. Juice the orange and 1 of the limes into a bowl. Add crushed garlic, sliced or minced jalapeños, and salt. Stir until combined.
Pour marinade over the chicken and cover. Place into the fridge and marinate for 2 hours.
When 10 minutes remain for marinating, start sauteing the pepper and onions. Preheat a cast iron skillet over medium high heat.
Once the pan is hot, add olive oil and swirl to coat to prevent sticking. Add the minced jalapeños, diced peppers, diced red onion, and minced garlic. Sauté for 5 minutes, then juice the lime over the top and add a pinch of salt. Stir and sauté for 3 more minutes.
Remove sauteed vegetables from the skillet and set aside temporarily.
Preheat the oven to 375 degrees F.
Return the skillet to the stove top over high heat.
Remove the chicken from the marinade. Combine salt, pepper, paprika, cumin, and red pepper flakes in a small bowl or ramekin and mix.
Season the chicken with this Baja chicken spice seasoning.
Add a splash of olive oil, then sear the chicken for 4 min per side.
Add the sauteed vegetables back to the skillet on top of and around the chicken breasts.
Place a slice of cheese over the top of each chicken breast. Place into the oven on the center rack. Bake for 10 minutes.
Garnish with fresh chopped cilantro.
