Makes 6 servings

Nonstick cooking spray
6 medium boneless, skinless chicken breast halves (2¼ pounds total)
¼ cup olive oil
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, cut into ¼-inch slices
2 tablespoons freshly squeezed lemon juice
1 7-ounce can whole green chile peppers, drained and cut into strips
1½ cups shredded cheddar cheese

1. Preheat oven to 375°F. Coat a large baking sheet with cooking spray.
2. Lightly brush each chicken breast half with some of the oil; sprinkle with chili powder, salt, and black pepper. Arrange chicken breasts on the prepared baking sheet. Bake, uncovered, about 20 minutes or until chicken is no longer pink.
3. Meanwhile, preheat the remaining oil in a large skillet. Saute the bell peppers and onion in hot oil about 3 minutes or until vegetables are just tender. Remove skillet from heat. Pour lemon juice over vegetables; toss to coat.
4. Top each chicken breast half with chile pepper strips, vegetable mixture, and cheese.
5. Bake, uncovered, about 5 minutes or until cheese melts.

PLAN AHEAD: Prepare through Step Two up to 1 day ahead. Cover and refrigerate. Preheat oven. Continue according to Step Three.

FREEZE AHEAD: Prepare through Step Four. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to Step Five.