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    Home » Recipes » Dinner

    Monterey Chicken

    30 mins | Yield 4 | August 7, 2013 | Updated: March 18, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Sprinkled with tomatoes. Salsa. Got it, this is a diet plan I can stick to. Especially if it’s slathered in honey mustard and covered in melted cheese and bacon.

    A Chicken breast on a bed of spinach. Super healthy. Just ignore all of the cheese and bacon layered on top.


    I feel like this Monterey Chicken counts as the healthiest thing I have made in weeks. And it’s slathered in honey mustard and covered in melted cheese and bacon. You throw some fresh spinach and a spoonful of tasty tomatoes on top and things get healthy right? The spinach somehow subtracts calories and makes everything cool. It’s in negotiations with your arteries right now to approve a meal plan that allows for chips and queso as long as a few healthy bites are tossed in too. Oh, and sprinkled with tomatoes. Salsa. Got it, this is a diet plan I can stick to.

    My hips will thank me for it later.

    Monterey Chicken | Kita Roberts GirlCarnivore.com

    Don’t Let your chicken ever be boring. Try these recipes out too, you’ll thank me (even if your hips don’t)

    • Smoked Chicken Chilaquiles
    • Buttermilk Brined Grilled Chicken Wings
    • Bacon-Wrapped Stuffed Chicken

    If you’ve tried my Monterey Chicken Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Monterey Chicken | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Pico De Gallo

    Perfect topping for your chicken…
    Course: Appetizer
    Cuisine: Mexican
    Author: Kita Roberts
    Prep Time30 mins
    Total Time30 mins
    Servings: 4 servings
    Calories: 6kcal

    Ingredients

    • 3 to mato seeded and chopped
    • salt and pepper
    • ¼ red onion minced
    • 1 garlic clove minced
    • 1 jalapeno stemmed, seeded and minced,
    • handful of fresh cilantro chopped
    • 2 tbs lime juice

    Instructions

    • In a colander, sprinkle the tomatoes with a dash of salt and let drain 30 minutes.
    • In a small bowl, toss the tomato, red onion, garlic, jalapeno, and fresh cilantro to combine. Sprinkle with pepper and additional salt if needed and toss in the lime juice. Serve.

    Nutrition

    Nutrition Facts
    Pico De Gallo
    Amount Per Serving
    Calories 6
    % Daily Value*
    Potassium 10mg0%
    Carbohydrates 1g0%
    Vitamin A 40IU1%
    Vitamin C 7.2mg9%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Monterey Chicken | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Monterey Chicken

    Can Cook’s Country make even boring chicken taste good? Slather it in honey mustard, bacon and cheese and I let them at it!
    Course: Main Course
    Cuisine: Mexican
    Author: Kita Roberts
    Prep Time1 hr 15 mins
    Cook Time30 mins
    Total Time1 hr 45 mins
    Calories: 2055kcal

    Ingredients

    • ½ cup dijon mustard
    • ¼ cup honey
    • salt and peppah
    • 4 boneless skinless chicken breasts
    • 4 slices of bacon diced
    • 6 oz pepper jack cheese shredded
    • 4 ½ ″ red onion slices
    • lime wedges and pico de gallo for serving

    Instructions

    • In a ziplock bag, sealed, shake the honey and the dijon together to combine. Spoon ¼ cup out into a small bowl, cover and set aside.
    • Butterfly the chicken by slicing horizontally down the thick side to fold open. Sprinkle the chicken with salt and pepper and toss in the bag, mixing to coat. Let flavors mingle in fridge for at least 1 hour.
    • In the meantime, cook the bacon pieces in a large skillet over medium heat until nice and crispy. With a slotted spoon, transfer bacon to paper towel lined plate to drain. Reserve bacon fat.
    • When cooled, toss the pepper jack cheese and bacon together in a small prep bowl.
    • Preheat the grill for 15 minutes on hot, clean the and prep the grate. Reduce heat to low on one side and keep at medium on the other burners to maintain about 350 degrees.
    • Push a toothpick horizontally through the onion to hold the rings together while cooking (best tip ever btw, Cook’s!). Brush with reserved bacon fat and place on cooler side of the grill.
    • Place chicken on hotter side of the grill and grill to get a nice char, about 5 minutes. Flip onion and chicken and baste chicken with remaining honey mustard mix. Cover and cook another 5 minutes.
    • Remove onion slices from grill and transfer chicken to cooler side. Carefully separate the onion rings and toss over chicken with bacon and cheese mix. Cover grill and let melt, about 2 minutes.
    • Transfer to cutting board and let rest, covered, for 5 to 10 minutes before serving.
    • Serve with lime wedges and fresh pico de gallo on top.

    Notes

    Cook’s Country

    Nutrition

    Nutrition Facts
    Monterey Chicken
    Amount Per Serving
    Calories 2055 Calories from Fat 927
    % Daily Value*
    Fat 103g158%
    Saturated Fat 47g294%
    Cholesterol 498mg166%
    Sodium 3454mg150%
    Potassium 2923mg84%
    Carbohydrates 124g41%
    Fiber 12g50%
    Sugar 92g102%
    Protein 159g318%
    Vitamin A 1530IU31%
    Vitamin C 43.9mg53%
    Calcium 1478mg148%
    Iron 6.5mg36%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Monterey Chicken over spinach. Ton's of fresh pico on top!
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    « Charcoal Grilled Chicken Fajitas
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Melanie @ Just Some Salt and Pepper says

      August 08, 2013 at 5:51 pm

      This looks delicious! And totally healthy 😉

      Reply
    2. Trish says

      January 29, 2015 at 1:25 pm

      We made this the other night and it was amazing! I baked/broiled instead of grilled, and my teenaged sons loved it. It’s definitely going on my regular rotation.

      Reply

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