This recipe is super easy, y’all! I served it alongside baked sweet potato chips (using my favorite spiral slicer: Paderno World Cuisine) and some steamed zucchini squash.

Chipotle Lime Monterey Chicken 

Ingredients: (Amounts dependent upon how many people you’re feeding)
Chicken Breasts (I always use Vital Farms)
Bacon (AppleGate Farms is my favorite)
Pepperjack Cheese (Organic and Raw is  what I typically look for)
Juice from fresh squeezed lime
Spices: cayenne, cumin, garlic powder, onion powder
Preheat oven to 350 degrees. Poke holes in the chicken breast with a fork. Squeeze liberally fresh lime juice, cayenne, cumin, onion powder, garlic, sea salt, pepper.  Place in a glass baking dish and bake for 25 minutes or until chicken is cooked thoroughly.  Meanwhile, prepare organic, uncured bacon on stovetop. Place 1 strip (cut in two) of nearly cooked bacon on chicken breasts, then layer with 1/2 to 1 ounce of pepperjack cheese and bake at 350 degrees for another 3 minutes (enough time to melt the cheese and cook the bacon a bit more).
Top with a slice of fresh tomato and avocado (if desired) and enjoy alongside your favorite veggies!