Rough chop your vegetables and herbs.
Pam spray a large oven safe pan. Smear half of your red salsa on the base of your pan. Sprinkle on half of your dried seasonings. Then, add half of your vegetables.
Rinse your chicken, trim any unsightly fat and pat dry. Add to your pan fat side up. Spray chicken with Pam.
Sprinkle on your other half of spices to chicken.
Add large dollops of red salsa on top of your chicken.
Sprinkle on half of your shredded cheese then top with your remaining vegetables. Add a couple dashes of chicken stock.
Sprinkle with remaining cheese.
Bake at 425° for 45 minutes wrapped up tight. Or, until they've reached an internal temperature of 180° to 185°. Check temp on your largest thigh.
Serve with avacados, red salsa, lime wedges and white rice.
Garish with cilantro and parsley. Enjoy!
