Monterey Chicken with Potatoes – Adapted from allrecipes
6 medium red potatoes, cubed
2 tablespoons of EVOO, divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 1/2 cups shredded Mexican blend cheese (I used a mix of fat free cheddar and mozzarella)
1/4 cup chopped fresh cilantro
1/2 cup salsa
1 lime, cut into wedges (optional)
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9×13 inch baking dish with aluminum foil and spray with nonstick spray
- Toss potatoes with about 1 teaspoon of EVOO until coated. (easiest done in a lg. ziplock bag) Arrange in a single layer in the bottom of the prepared baking dish.
- Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Brush chicken with remaining EVOO and sprinkle with the lime juice. Return to the oven.
- Bake for 20-25 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes (about 5), until the cheese is melted. Serve with lime wedges.