Cheesy Pepper Chicken
One pan cheesy pepper chicken comes together quickly with layers of sliced peppers, seasoned chicken, salsa/cream cheese mixture and then topped with shredded cheese.
Servings: 6 servings
Ingredients
- 3 chicken breasts
- 8 mini bell peppers sliced
- 4 ounces cream cheese softened
- 4 ounces colby jack cheese* shredded
- 1/4 cup salsa* fresh mango salsa
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tbsp chili powder
- 1/2 tbsp salt
Instructions
- Pre-heat oven to 375 degrees F.
- Set aside 4 ounces of cream cheese to soften while you prepare other ingredients.
- Remove the tops and seeds from bell peppers, then slice peppers.
- Place 1-2 tbsp of olive oil in 9x13 dish, then spread the sliced peppers over the dish.
- Slice chicken breasts in half lengthwise, or use 6 already thinly sliced chicken breasts, and place those on top of the peppers.
- Mix all the seasonings together and coat both sides of the chicken evenly.
- Mix together salsa with cream cheese and cover the top of the chicken with an even coating of the mixture.
- Lastly, top with the shredded cheese and place in the oven for 35-45 minutes or until chicken is cooked through.
- Serve immediately with a side salad or over a bed of rice.
Notes
*any cheese or salsa of your preference to best suit your family's taste buds will work!