2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
leaves
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 clove garlic, chopped
1/2 teaspoon freshly ground black
pepper
1/8 teaspoon cayenne
4 boneless, skinless chicken breast
halves (about 2 pounds)
1/4 cup julienned green bell pepper
2 tablespoons diced red onion
1 medium plum tomato, cored and diced
(about 1/4 cup)
4 ounces shredded Colby-Jack cheese
Preheat oven to 400F. Whisk together the oil, chopped
cilantro,
chili powder, cumin, salt, garlic, pepper, and
cayenne in a bowl;
add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and
arrange the green
pepper, onion, and tomato over each. Roast until
the largest piece
is just cooked through, and an instant-read thermometer
inserted in
the thickest part reads 165F, about 20 minutes.
Remove the chicken from oven and immediately top
with the cheese
and serve as the cheese melts. Transfer the chicken
to a platter or
among plates and garnish with additional fresh
cilantro leaves.