- 4
4.5/5
(15 Votes)
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
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