Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup corn kernels
- 1 jalapeno, sliced (optional)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add bell peppers, corn, and jalapenos; sauté for 3-4 minutes until tender.
- Return chicken to the skillet and sprinkle with shredded cheese.
- Cover and cook for 2-3 minutes until cheese melts.
- Garnish with fresh cilantro and serve hot.
Notes
- You can add black beans or diced tomatoes for extra flavor.
- For a spicier kick, add more jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg