Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Add chicken to skillet and cook for 6-7 minutes per side until cooked through.
- Remove chicken and set aside. In the same skillet, sauté peppers and onions until tender, about 3-4 minutes.
- Return chicken to skillet, sprinkle with shredded cheeses, and cover until melted and bubbly, about 2-3 minutes.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- You can add corn or black beans for extra flavor and texture.
- Adjust spice levels by adding jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg