Ingredients
- tbsp raw sunflower seeds
- tbsp fresh lemon juice
- /3 tsp ground black pepper
- /4 tsp salt
- boneless skinless chicken breast halves
- (14.5 oz) can peeled and diced tomatoes, drained
- oz shredded Monterey Jack cheese
Instructions
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Step 1
Start by preheating your oven to 350°F (175°C). While it heats up, spread the sunflower seeds on a baking sheet and toast them until lightly browned—keep a close eye, as they can burn quickly. In a small bowl, whisk together the lemon juice, black pepper, and salt. Arrange the chicken breasts in an 11x7-inch baking dish, then pour the lemon mixture over them. Cover the dish with a lid or foil and bake for 25–30 minutes, until the chicken is cooked through. Once done, carefully drain any liquid from the dish. Spoon the drained tomatoes over the chicken, then scatter the toasted sunflower seeds and shredded Monterey Jack cheese on top. Switch the oven to broil, return the dish uncovered, and broil for just 1–2 minutes until the cheese is bubbly and golden. I like to let it rest a minute before serving—the aroma is just wonderful.