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Monterrey Chicken

I first tried this recipe before going clean and it’s becoming a family favorite. It’s so simple, yet super delicious. Since the Rotel is pretty spicy, I leave some of the chicken without it for the kids. Paired with zucchini and onions from our garden, this made for a super fresh and super yummy meal!

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce (we use Montgomery Inn…if you wanted to keep it 100% clean, use homemade)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)

green onions
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).