Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups shredded Mexican blend cheese
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken and season with salt, pepper, smoked paprika, cumin, chili powder, and garlic powder.
- Cook chicken for 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add sliced bell peppers and red onion. Cook for 5–7 minutes until softened and lightly caramelized.
- Return cooked chicken to the skillet and stir to combine. Cook for another 2–3 minutes to blend flavors.
- Sprinkle shredded cheese evenly over the top. Cover skillet, reduce heat to low, and let cheese melt for 2–3 minutes.
- Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
- Add jalapeños or cayenne for extra heat.
- Stir in sour cream or Greek yogurt for a creamy finish.
- Serve over rice, quinoa, or tortilla chips for a heartier meal.
- Swap chicken for beef sausage or another protein if preferred.
- Use Monterey Jack or cheddar as cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwestern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
