Easy Cheesy Chicken Chili

Ingredients

·         2 tablespoons olive oil

·         2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish

·         1 tablespoon chili powder

·         1 tablespoon ground cumin

·         2 teaspoons kosher salt

·         1 clove garlic, chopped

·         1/2 teaspoon freshly ground black pepper

·         1/8 teaspoon cayenne

·         4 boneless, skinless chicken breast halves (about 2 pounds)

·         1/4 cup julienned green bell pepper

·         2 tablespoons diced red onion

·         1 medium plum tomato, cored and diced (about 1/4 cup)

·         4 ounces shredded Colby-Jack cheese

Directions

Preheat oven to 400 degrees F.

Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.

Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.

Remove the chicken from oven