Baja Chicken with Sauteed Vegetables
A flavorful dish featuring marinated chicken breasts and colorful sautéed vegetables, topped with pepper jack cheese.
Equipment
- Cast Iron Skillet Ideal for searing and baking.
Ingredients
Main Ingredients
- 4 each boneless, skinless chicken breasts
- 1 cup orange juice
- 1 cup lime juice
- 2 each jalapeños
- 6 cloves garlic
- 1 tbsp olive oil
- 1 each yellow bell pepper
- 1 each orange bell pepper
- 1 each red onion
- 1 tbsp cilantro freshly chopped
- 4 slices pepper jack cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground paprika
- 1 2 ground cumin
- 1 4 red pepper flakes
Instructions
- Place the chicken breasts in a casserole dish or bowl.
- Mix orange juice, lime juice, minced jalapeño, minced garlic, and salt to create the marinade.
- Pour the marinade over the chicken, cover, and refrigerate for 2 hours.
- In a preheated cast iron skillet over medium-high heat, sauté olive oil, minced jalapeño, diced bell peppers, red onion, and garlic for about 5 minutes. Squeeze lime juice over the vegetables, add a pinch of salt, and sauté for an additional 3 minutes. Remove from skillet and set aside.
- Preheat the oven to 375°F.
- Season the chicken with a mix of salt, pepper, paprika, cumin, and red pepper flakes.
- In the same skillet over high heat, sear the chicken for 4 minutes per side. Add the sautéed vegetables back to the skillet around the chicken breasts.
- Place a slice of pepper jack cheese on each chicken breast and bake in the oven for 10 minutes.
- Garnish with freshly chopped cilantro before serving.
Notes
For a spicier kick, add more red pepper flakes or jalapeños to suit your taste.