Spiced Chicken Cheese (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 and a half pounds of boneless, skinless chicken breasts sliced thin (around 6 pieces)
02 -
1 teaspoon ground cumin
03 -
1 and a half teaspoons smoked paprika
04 -
1 teaspoon powder made from onions
05 -
1 teaspoon powder made from garlic
06 -
1 teaspoon chili spice
07 -
A quarter teaspoon of freshly cracked pepper
08 -
A quarter teaspoon salt
09 -
Half a teaspoon of oregano (dried)
10 -
Half a teaspoon of crushed chili flakes
11 -
Some olive oil for coating
→ Cheesy Sauce
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons plain flour
14 -
A cup of milk
15 -
1 cup sharp cheddar cheese shredded fresh
16 -
A pinch of cayenne spice (⅛ teaspoon)
17 -
A quarter teaspoon of paprika
18 -
A quarter teaspoon of salt
→ Toppings
19 -
Chopped fresh parsley or cilantro leaves (optional)
# Instructions:
01 -
Fire up the oven to 425°F and get a big tray lined with foil or baking paper.
02 -
Grab a small bowl and stir all the chicken spices together. Lay out chicken pieces on the lined tray. Pour a little olive oil on each piece and spread it around. Sprinkle the mixed spices over the chicken, rubbing it in on both sides.
03 -
Pop the chicken into your heated oven and cook for 15 to 18 minutes. Make sure it's fully cooked—look for an internal temp of 165°F.
04 -
Melt the butter in a small pan over medium heat while your chicken bakes. Stir in the flour until it's smooth.
05 -
Slowly pour in milk while whisking constantly until smooth and creamy. Add the shredded cheese, then whisk until everything's blended. Toss in paprika and cayenne, and give it one last stir.
06 -
Place the chicken on a bed of grains, drizzle the sauce on top, and sprinkle some parsley for color if you want.
# Notes:
01 -
Fresh shredded cheese melts better, so try to skip the pre-packaged stuff.
02 -
Control how spicy it is based on your preference.
03 -
You can serve this over any grain, like rice or quinoa.