Mexican Chicken (Rachel Ray)

By KDCooks

Ingredients

• Spice Blend:
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon granulated onion or onion powder
• 1 teaspoon mexican oregano
• 1 teaspoon ancho (mild) or chipotle (hot) chile powder
• salt and pepper
• Chicken or Fish:
• 4 pieces (6-8 oz each) skinless, boneless chicken breasts or thick whitefish fillet (such as cod or pollock)
• EVOO for liberal drizzling
• 2 tomatoes, thinly sliced
• 1 small red onion, ,thinly sliced
• 2 cloves garlic, thinly sliced
• 2 jalapeno chile peppers, thinly sliced
• Queso fresco crumbles and a handful of cilantro leaves for garnishing

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Position a rack in the center of the oven and preheat to 450 degrees . Combine the ingredients for the spice blend (use salt and pepper to taste).

On a rimmed baking sheet or baking dish, drizzle the chicken or fish with EVOO, then rub all over with the spice blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter the garlic and jalapenos on top; drizzle with more EVOO. Roast until cooked through, about20 minutes for chicken or 15 minutes for fish.

Top the chicken or fish with queso fresco and cilantro