Cheesy Baja Chicken & Bell Pepper Skillet
A vibrant and cheesy one-pan meal featuring chicken, bell peppers, and spices, perfect for busy weeknights or casual gatherings.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 tablespoons olive oil For heating in the skillet
- 1 teaspoon chili powder For seasoning the chicken
- 1 teaspoon cumin For seasoning the chicken
- 1 teaspoon paprika For seasoning the chicken
- Salt and pepper To taste
- 1 red bell pepper sliced For added flavor and color
- 1 yellow bell pepper sliced For added flavor and color
- 1 green bell pepper sliced For added flavor and color
- 1 cup corn Fresh or frozen
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese For topping
- ½ cup sour cream Optional for serving
- Fresh cilantro For garnish, optional
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces. Season with chili powder, cumin, paprika, salt, and pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to cook evenly.
- Once the chicken is cooked, add the sliced bell peppers to the skillet. Sauté for about 5 minutes until they start to soften.
- Stir in the corn and diced tomatoes. Cook for another 3-5 minutes, allowing the flavors to meld.
- Reduce the heat to low, and sprinkle the cheddar cheese evenly over the top. Cover the skillet with a lid until the cheese melts.
- Remove from heat and garnish with fresh cilantro if desired.
- Spoon the cheesy mixture onto plates and add a dollop of sour cream if you like.
Notes
This dish can be served over rice or quinoa to soak up the flavors, or in warm tortillas for a hearty burrito. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.