2 lbs boneless skinless chicken breast tenderloins
1 red pepper sliced
1 yellow pepper sliced
1 white onion sliced
1 zucchini cut into slices
1/4 bunch chopped cilantro
1 cup shredded mozzarella
1 cup cheddar cheese
2 tbsp olive oil
2 tbsp onion powder
1 tbsp black pepper
1 tbsp paprika
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp salt
Preheat oven to 375 F. Coat a 9×13 baking dish with oil spray. Combine all of the spices in a small bowl and mix well. Place chicken in baking dish, drizzle one tablespoon olive oil over chicken and use half of the spices to rub the chicken and toss with chicken to coat. In large bowl, toss veggies with remaining olive oil and spice mixture. Top chicken with veggies and chopped cilantro, bake 25 minutes. Remove from oven and cover with the cheeses. Bake for another 20 minutes or until the chicken is cooked through. Serve over yellow saffron rice, top with more fresh cilantro and tablespoon of sour cream, if desired.
