Monterey Chicken

The holidays are over and we have entered into a new year. Most of the Christmas snack foods are all gone and we are getting back to our healthy eating journey. Typically, we eat a lot of chicken, and the kids love cheese, so when I came across the idea of Monterey Chicken I pinned it for a 'must try'.

I started with 4 boneless, skinless chicken breasts and a simple marinade: 1/4 cup olive oil, 2 tablespoons soya sauce, 2 teaspoons The Keg seasoning (The recipe that I found had actually called for McCormicks Montreal Steak Seasoning, but I didn't have it)

Time to marinade the chicken for 2 hours! A little trick that I learned somewhere along the way is to drop your ziplock bag down into a tall container and fold down over the top. It helps prevent spills and messes.

Mmmm... straight out of the marinade and it looks good already!

While the chicken was in the oven at 425 degrees for 30 minutes, I prepped the toppings:

1/4 cup of BBQ sauce, 1/4 Bacon Bits, 1/2 cup Shredded Cheddar, 1/2 cup Shredded Monterey Jack Cheese, 1 14oz. can Tomatoes (drained), sliced Green Onions.

After 30 minutes, pull it out of the oven and top each chicken breast with one tablespoon of BBQ Sauce, 1/4 cup of Cheese, one tablespoon of Bacon, and 1/4 cup of Tomatoes.

Put back in the oven for another 5 minutes.

Plate and top with Green Onions!

It was so cheesy, melty good. Christian's first comment was "Wow mom, did you make this yourself?!" Yeah, I think I impressed him. And he said that it tasted as good as it looked.

Comments

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