Southwest Chicken Bake

When I created this dish and made it for the first time, my husband's comment was ....
"Please put this on the keeper list!"
In our family, that means we like it and would like to have it on the dinner table on a regular basis.
It's a good feeling when you know dinner is going to please all 7 people at the table!
And it's a one pot meal!

Southwest Chicken Bake

feeds 7-8 people


8 chicken breasts
2 onions
3-4 peppers, various colors makes it pretty
shredded cheese
Optional: rice, avocado, chips, salsa, beans

Marinade recipe 

 inspired by the Pioneer Woman, but not exact
1/2 cup olive oil
2 TBL Worcestershire sauce
3 tsp minced garlic
1 TBL ground cumin
1 TBL chili powder
1/4 tsp red pepper flakes
1/2 tsp salt
Put chicken breast in a baking pan and cover with marinade. Marinade for a few minutes to hours, whatever works for you. I usually start with frozen chicken breasts, so I let them thaw a bit first.

Slice your onions and peppers.
Set your oven on 350F. Arrange your veggies on top of your chicken. Don't throw out the marinade, let your chicken cook in the marinade.

Top with shredded cheese and put in the oven for about an hour.
While the dish is baking, cook up some rice to serve it over.

It's ready!

Serve the Southwest Chicken Bake over a bed of rice and top with a few slices of avocado.
Chips, salsa, and seasoned black beans make great sides.

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