2/3cupfresh cilantro, chopped (plus more for serving)
1/2cupextra-virgin olive oil
2Tablespoonsfreshly grated lime zest
1/4cupfreshly squeezed lime juice
2garlic cloves, minced
1/2teaspooncrushed red pepper flakes
1teaspoonkosher salt
1teaspoonblack pepper
1poundboneless, skinless chicken breasts (or a mix of breasts & thighs)
1/2teaspoongarlic powder
2bell peppers, thinly sliced
1red onion, thinly sliced
1/2cupcorn kernels, fresh, canned or frozen
3Tablespoonscotija cheese, for serving
2Tablespoonssliced jalapeño peppers, for serving
Instructions
Preheat the oven to 425 degrees F.
In a bowl, whisk together the cilantro, olive oil, lime zest and juice, garlic, red pepper flakes, and 1/2 teaspoon each of salt and pepper.
Season the chicken well with the remaining 1/2 teaspoon of salt and pepper and the garlic powder. Place the chicken on a sheet pan and surround it with the sliced bell peppers and onion. Drizzle half of the cilantro-lime mixture and toss everything well-you want it all covered. Sprinkle the corn all over the sheet pan.
Roast for 20 to 25 minutes, or until the chicken is cooked through. Use a cooking thermometer to test the internal temperature, which should be 165 degrees F. If at any time the peppers and onions look like they may burn, you can pull out the sheet pan and toss the veggies with a fork.
Let the chicken cool for 5 to 10 minutes before slicing or shredding. Top with more of the cilantro-lime sauce, fresh cilantro, cotjia cheese, and jalapeños.