Baja Chicken Skillet
This Baja chicken skillet is packed with citrus, garlic and spice, topped with melty cheese and sautéed veggies, all in one pan.
Servings: 4
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
For the Marinade
- 1 orange juiced
- 2 limes juiced
- 1 jalapeño minced or sliced
- 6 Cloves garlic minced
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
Additional Ingredients
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon ground paprika
- ½ Teaspoon ground cumin
- ¼ Teaspoon red pepper flakes
- 4 slices pepper jack cheese
- 1 Tablespoon cilantro freshly chopped
- Splash olive oil
Instructions
- 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.
Notes
Marinate ahead: Let the chicken soak in the marinade overnight for maximum flavor.
Use a meat thermometer: Chicken is done when it reaches 165 degrees F.
Slice the veggies evenly: Uniform sizes help them cook evenly and look great in the skillet.
Rest the chicken before serving: Let it sit a few minutes so juices redistribute.
Use a meat thermometer: Chicken is done when it reaches 165 degrees F.
Slice the veggies evenly: Uniform sizes help them cook evenly and look great in the skillet.
Rest the chicken before serving: Let it sit a few minutes so juices redistribute.
Nutrition
Calories: 431kcal | Carbohydrates: 16g | Protein: 55g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 977mg | Potassium: 1159mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1438IU | Vitamin C: 132mg | Calcium: 219mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
