Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
Instructions
- Cut chicken into bite-sized pieces and season with chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned and cooked through (about 5-7 minutes).
- Stir in the sliced bell peppers and sauté for about 5 minutes until softened.
- Add corn and diced tomatoes; cook for another 3-5 minutes.
- Lower heat, sprinkle cheese on top, cover until melted.
- Garnish with fresh cilantro if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg