Lay the poultry breasts flat in a baking dish big enough where they aren’t quite touching, then sprinkle the Turkey Chili and Garlic seasoning evenly over them. You want to make sure that you aren’t making everything too packed in here or it will take a long time to cook. Use a dish big enough so that the poultry breasts don’t quite touch.
Mix the bell peppers and onions and spread them evenly over the top and place the cheese over the top of the peppers and onions. Again, just make sure you aren’t packing it in too tightly. Go up a dish size if you need to!
Bake on the middle rack of the oven for 30-40 minutes or until the poultry is done through (min of 165?F in throughout). You shouldn’t need to cover this dish. By baking uncovered it allows the extra moisture from the poultry and veggies to cook away and not accumulate liquid at the bottom. Every oven cooks differently though so if you find the cheese getting browner than you want, just lightly cover it with foil from that point on.
Garnish with chopped cilantro and serve hot over rice, cauliflower rice, greens, or in tortillas.
If you have leftovers, you can chop or shred the leftover poultry and use it in tacos, enchiladas, nachos, salads, or tostadas to name a few.
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