Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 3 large bell peppers (red, green, and yellow), sliced into thin strips
  • 1 large white onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz cream cheese, softened and cubed
  • 1.5 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the sliced chicken strips, bell peppers, and onions with avocado oil and the signature spice rub (chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper) until thoroughly coated.
  3. Allow the mixture to rest for 5 to 10 minutes to act as a dry brine, permitting spices to penetrate the protein.
  4. Transfer the mixture into a 9x13 inch ceramic or glass baking dish, spreading it into an even layer to ensure proper browning.
  5. Dot the surface of the chicken and vegetable mixture with the softened cubes of cream cheese.
  6. Bake in the preheated oven for 20 minutes. Remove briefly and sprinkle the shredded Monterey Jack cheese evenly over the top.
  7. Return to the oven for an additional 5 minutes, or until the cheese is melted, bubbling, and shows golden spots.
  8. Finish with a flourish of fresh cilantro and a squeeze of lime juice before serving.