Mexican Style Roast Chicken Breast

There’s more to Mexican cuisine than tacos and burritos. This baked chicken dish has all of that delicious, spicy flavor without the tortilla.
There’s more to Mexican cuisine than tacos and burritos. This baked chicken dish has all of that delicious, spicy flavor without the tortilla.

Mexican Style Roast Chicken Breast

Prep Time
15

MINUTES

15 minutes
Cook Time
30

MINUTES

30 minutes
Serves
4

Calories
350

  • Calories350
  • Total Fat16 g
  • Cholesterol105 mg
  • Sodium310 mg
  • Total Carbohydrate14 g
  • Protein41 g

Ingredients

  • 4

  • 2 Poblano peppers, roasted, peeled, diced

  • 2 yellow bell peppers, sliced

  • 1 large red onion, sliced

  • 3 Roma tomatoes, seeded, sliced

  • 3 clove garlic, chopped

  • 2 tablespoon olive oil, divided

  • 1 salt and pepper, to taste

  • 2 teaspoon mesquite seasoning

  • 1 teaspoon chili powder

  • 1 lime

  • 2 tablespoon fresh cilantro, chopped

Cooking Instructions

  • Preheat oven to 375°F, place rack in upper 1/3 of oven. Combine Poblano and bell peppers, red onion, tomatoes and garlic in a mixing bowl.  Add 1 T. olive oil and season with salt and pepper, mix gently. Place vegetables in the bottom of a 9”x11” casserole dish.
  • In a small bowl, combine mesquite seasoning, chili powder, 1 T. olive oil and mix well. Lightly brush the seasoned chili oil on both sides of the chicken breast and place on top of vegetables. Squeeze lime juice over chicken.
  • Place the casserole dish in oven and roast for 25-30 minutes, until chicken is cooked thoroughly with an internal temperature of 165°F.
  • Remove from oven and top with chopped cilantro.

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