Chicken Laredo

This dish comes together quickly and is a healthy choice for dinner. You can make it more decadent with your choice of different toppings. 

Serves 2 people

1 small onion, thinly sliced

1 Poblano pepper, deseeded and thinly sliced 

1 cup Roma tomato, small dice

2 chicken breasts, boneless & skinless

1/2 cup Monterey Jack cheese, grated

1 small avocado, diced

2 TBsp sour cream

1 small handful cilantro, chopped

Salt & Pepper

Over low/medium heat soften onion and pepper in a little bit of oil, meanwhile liberally salt and pepper the chicken and bake it for 20 minutes on an oiled sheet pan at 350 degrees. Once baked, remove the chicken, sprinkle with the cheese and return to the oven and broil for 1-2 minutes to melt the cheese. Once the onion and peppers are soft and caramelized add the tomatoes. If mixture becomes too thick, you can thin it out with just a splash of chicken broth or water. Lightly salt & pepper mixture to taste. Remove the chicken from broiling and ladle mixture over the top. Top with a dollop of sour cream, diced avocado and cilantro. Can be served over refried black beans, Spanish rice or with a side salad. Enjoy.