Mexican Chicken or Fish

By ccavaletti

Ingredients

• SPICE BLEND:
• 1 tsp granulated garlic or garlic powder
• 1 tsp granulated onion or onion powder
• 1 tsp dried oregano, preferably Mexican
• 1 tsp ancho (mild) or chipotle (hot) chile powder
• Salt and pepper
• CHICKEN OR FISH:
• 4 pieces (6 - 8 oz each) boneless, skinless chicken breast or thick whitefish fillet (such as cod or pollock)
• Olive oil, for liberal drizzling
• 2 tomatoes, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 jalapeños, thinly sliced
• Queso fresco crumbles and a handful of cilantro leaves, for garnishing
• AVOCADO SALAD:
• 2 avocados, diced
• 1 lime, juiced
• Salt and pepper
• 2 c chopped romaine lettuce
• EVOO, for drizzling

Details

Servings 4

Preparation

Step 1

Position a rack in the center of the oven and preheat to 450º. Mix the first 4 Spice Blend ingredients; season with salt and pepper.

In a baking dish, drizzle the chicken or fish with olive oil, then rub with the Spice Blend.

Top each piece with a shingled layer of the tomatoes and onions. Scatter with the garlic and jalapeños; drizzle with olive oil.

Roast until cooked through (20 minutes for chicken; 15 minutes for fish).

Top with queso fresco and cilantro.

Dress the avocados with the lime juice; season. Toss with the romaine; drizzle with the EVOO.

Serve with the chicken or fish.

From Everyday with Rachael Ray