Sizzling Chicken & Cheese

In a bowl, add your oil, vinegar, cumin, salt, pepper, 1 clove of minced garlic and Worcestershire sauce; whisk. Add your chicken and make sure it all gets nicely coated, then cover with plastic wrap and let it marinate in the fridge for 30 minutes.

Remove your chicken from the marinade and place directly on the grill over medium heat and cook until cooked through (about 5 minutes per side). Once your chicken is done, you can keep it warm by covering it with foil and setting aside.

At this point my husband was cooking the chicken and I was inside working on the veggies and potatoes. I added about a tablespoon of oil to a skillet and turned it on medium high heat and added the sliced onion and bell pepper and sprinkled them with salt and pepper and let them cook until just tender.

For the instant potatoes, I just sliced a garlic clove a few times without cutting all the way through, and I added it to the milk/butter mixture that was heating up, and as soon as it came to a boil I removed the garlic clove, added the dry potatoes, and then I seasoned them with salt and pepper and added about 1/4 of the shredded cheese. Finish cooking according to package instructions.

Once everything was one, I took 2 oven safe dishes and divided the remaining cheese and sprinkled it as even as possible over the bottom half of each dish, and I put that under the broiler until it was completely melted, I removed them from the oven and sprinkled the veggies over the cheese part, and then I scooped 2 scoops of mashed potatoes onto each dish and then placed 2 pieces of chicken on top of each. I returned the dishes to the broiler until the cheese was starting to bubble.

Remove dishes from the oven and sprinkle with scallions. Serve.