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Roasted Supper: Mexican Chicken or Fish

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

4

pieces (6-8 oz each) skinless, boneless chicken breasts or thick whitefish, skinless boneless

1 tsp

Ancho

2

Avocados

2 cups

Baby arugula

2 cloves

Garlic

1 tsp

Garlic or garlic powder, granulated

2

Jalapeno chile peppers

1

Lime

1 tsp

Mexican oregano

1 tsp

Onion or onion powder, granulated

1

Red onion, small

2

Tomatoes

1

Salt and pepper

1

Queso fresco crumbles

EVOO for liberal drizzling