Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons [chili powder]
  • 1/2 teaspoon [ground cumin]
  • 1/2 teaspoon [garlic powder]
  • 1 tablespoon olive oil or [avocado oil]
  • 1 pound boneless chicken breasts
  • 4 ounces of Mexican chorizo sausage
  • 1 cup diced tomatoes
  • 1 clove chopped garlic
  • 1/4 cup chopped onion
  • 1 chopped jalapeno pepper
  • 1 tablespoon fresh-squeezed lime juice
  • 3 tablespoons chopped cilantro
  • 2 to 3 ounces crumbled queso fresco

Instruction

  • Preheat the oven to 350
  • Mix 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder and rub the mixture over the chicken and set it aside.
  • Make the Salsa: combine 1 cup diced tomatoes, 1 clove chopped garlic, 1/4 cup chopped onion, 1 chopped jalapeno pepper, 1 tablespoon lime juice, 3 tablespoons chopped cilantro and set it aside.
  • Heat 1/2 tablespoon oil in a skillet and add the chorizo, and break it into crumbles as it cooks.
  • Once it's cooked, set it aside and add the remaining 1/2 tablespoon olive oil to the skillet and brown the chicken breasts for about 3 to 5 minutes on each side - just until they begin to turn brown.
  • Top the chicken with the salsa and the sausage; cover it and bake it for 20 until the chicken is cooked through (160 degrees). 
  • Remove the cover and sprinkle the chicken with the cheese and place it back into the oven and cook until the cheese has melted.