• Lisa Jarvis

Chicken Monterey


Yum! This classic Chicken Monterey with sauteed peppers, onions and mushrooms was absolutely delicious last night for our dinner! Perfectly seasoned chicken hot off the grill, topped with the sauteed veggies and Monterey Jack cheese....oh yeah! You need to make this soon!


Here's what you need:


4-5 boneless, skinless chicken breasts

1 T olive oil

2 green bell peppers, sliced

1 onion, sliced

8 oz. sliced mushrooms

1 1/2 cups Monterey Jack cheese, shredded


Seasoning Mix:

1 t chili pepper

1 t paprika

1 t garlic powder

1 t cumin

1 t salt

1/4 t black pepper


Mix all the ingredients for the seasoning mix together. Preheat the grill to medium-high heat. Preheat the oven to 400. Brush the chicken breasts with a little olive oil and sprinkle each evenly with the seasoning mix. Place on the grill and cook until the chicken reaches an internal temperature of 165. Meanwhile, heat the olive oil in a large pan or skillet. Saute the veggies until they are soft. When the chicken is off the grill, place them in a baking dish. Top each piece of chicken with the sauteed veggies and cheese evenly. Pop them in the oven and bake for a few minutes or until the cheese is melty. Serve immediately! Dig in!

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