I always create the best recipes when my husband is out of town. I never want to buy a lot of groceries since it’s just me so I’m forced to make due with what we already have in the kitchen. And it’s safe because if my recipe is a total disaster, my poor husband doesn’t have to suffer through it.
After looking into my fridge to see what I had to work with, I came up with a yummy marinade for my chicken and topped it off with bacon and monterey jack cheese. Who wouldn’t find the sound of that delicious, right?! This recipe serves two, but can very easily be adjusted for 4 people or more.
- A few table spoons of extra virgin olive oil (your measurements really don’t need to be exact…)
- The juice of one lime
- A handful of cilantro, chopped
- 2 cloves of garlic
- 1/4 cup of chopped onion (I used a red onion)
- 1/4 teaspoon red pepper flakes (if you like it a little spicy)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
Whisk all the above ingredients together and pour it over the chicken. Marinade for 30-45 minutes.
Pre-heat the oven to 425 degrees. Cook 2 slices of bacon, grate your cheese and set aside.
When the chicken is ready, add a tablespoon or so of butter to an oven-safe iron skillet.
Once the butter is melted, add the chicken, season with salt & pepper and cook until it’s nearly cooked through.
Chloe was supervising me while my chicken was cooking. And by supervising, I mean nearly falling asleep.
Top each piece of chicken off with a slice of bacon and a few tablespoons of the monterey jack cheese. (This is why this recipe is husband-approved; anything with bacon and cheese is a hit in our household.)
Place the entire skillet in the over for about 5 minutes until the cheese starts to get bubbly.
If your chicken comes out anything like mine did, it will be juicy, perfectly cooked and full of flavor. It may not be the prettiest piece of chicken, but it’s pretty delicious! Enjoy!