Pollo de Guadalajara

• 2 Tablespoons Olive Oil
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 2 teaspoons Kosher Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1/4 teaspoons Cayenne Pepper
• 1 clove Minced Garlic
• 2 Tablespoons Chopped Fresh Cilantro Plus Extra For Garnish
• 2 pounds Boneless, Skinless Chicken Breast Halves, 4 In Quantity
• 1 cup Roasted Long Green Chilis
• 1/2 cups Diced Red Onion
• 1/2 cups Diced Plum Tomato, 2 In Quantity
• 6 ounces, weight Shredded Colby-Jack Cheese, Don't Use Pre-shredded

1. Preheat oven to 400 degrees F.
2. Whisk together the oil, all the spices, and the cilantro in a medium bowl.
3. Add chicken breasts and turn to coat.
4. Refrigerate about 30 minutes.
5. Transfer chicken to a foil-lined baking sheet.
6. Arrange the roasted long-green chilis, the onion, and the tomato over each piece of chicken.
7. Sprinkle each piece of chicken with a little of the cheese.
8. Roast until the thickest piece of chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 20 minutes.
9. Remove chicken from oven and top with the remainder of the cheese.
10. Garnish with cilantro leaves.

olive oil, chili powder, ground cumin, kosher salt, fresh cracked black pepper, cayenne pepper, garlic, fresh cilantro, chicken, green chilis, red onion, tomato, cheese

Taken from tastykitchen.com/recipes/main-courses/pollo-de-guadalajara/ (may not work)