I make this dish and suddenly everyone in the house is in a total uproar!

1. Preheat your oven to 375°F (190°C) and gently grease a 9×13 inch baking dish with a little olive oil.

2. Season your chicken breasts with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika. Make sure they’re well-coated for maximum flavor.

3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side. This will lock in the juices!

4. Remove the chicken and place it in the greased baking dish. Surround the chicken with the sliced peppers, and pour over any leftover oil from the skillet.

5. Sprinkle the shredded Monterey Jack cheese evenly over the chicken and peppers, and if you’re in the mood for extra heat, add the sliced jalapeño on top.

6. Bake in the preheated oven for around 25 minutes, or until the chicken is cooked through and no longer pink in the middle. When the cheese is golden and bubbly, you’re golden too!

7. Finish by squeezing fresh lime juice over the bake and garnishing with chopped cilantro for that burst of freshness.

– For a less spicy version, you can leave out the chili powder and jalapeño pepper. The smoky flavor of paprika will still give a lovely taste to the dish.
– If you’ve got picky eaters who are not fond of peppers, consider substituting with a less assertive vegetable like zucchini or mushrooms.
– This bake can also be cut into pieces and wrapped in a warm tortilla for a cheesy chicken wrap the next day – if you have leftovers, that is!
– Remember, chicken’s best friend is a meat thermometer to ensure it’s cooked just right, safe to eat, and still juicy – aim for 165°F (74°C) internally.

When cooking is about tying the family together, flavorful dishes like this not only fill the kitchen with aromas but also the heart with warmth. Enjoy, and may this Spicy Monterey Jack Chicken and Peppers Bake become a new favorite in your home!