Roasted Supper: Mexican Chicken or Fish

roasted supper mexican chicken or fish
  • 4Servings


Spice Blend

  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon granulated onion or onion powder
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon ancho (mild) or chipotle (hot) chile powder
  • Salt and pepper

Chicken or Fish

  • 4 pieces (6 to 8 oz. each) boneless, skinless chicken breast or thick whitefish fillet (such as cod or pollock)
  • Olive oil, for liberal drizzling
  • 2 tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 jalapenos, thinly sliced
  • Queso fresco crumbles and a handful of cilantro leaves, for garnishing

Avocado Salad

  • 2 avocados, diced
  • 1 lime, juiced
  • Salt and pepper
  • 2 cups chopped romaine lettuce
  • EVOO, for drizzling


Position a rack in the center of the oven and preheat to 450 degrees. Mix the first 4 Spice Blend ingredients; season with salt and pepper.

In a baking dish, drizzle the chicken or fish with olive oil, then rub with the Spice Blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter with the garlic and jalapenos; drizzle with olive oil. Roast until cooked through (20 minutes for chicken; 15 minutes for fish). Top with the queso fresco and cilantro.

Dress the avocados with the lime juice; season. Toss with the romaine; drizzle with the EVOO. Serve with the chicken or fish.