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–+ servings

Cheesy Baja Chicken & Bell Pepper Skillet

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A vibrant and flavorful one-pan meal featuring tender chicken, colorful bell peppers, and melted cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 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
  • ½ cup sour cream Optional for serving
  • Fresh cilantro for garnish Optional

Method
 

Preparation
  1. Cut the chicken breasts into bite-sized pieces and season them with chili powder, cumin, paprika, salt, and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the seasoned chicken to the skillet and cook until browned and fully cooked, about 5-7 minutes, stirring occasionally.
Cooking
  1. Once the chicken is cooked, toss in the sliced bell peppers. Sauté for about 5 minutes until they begin to soften.
  2. Stir in the corn and diced tomatoes, allowing everything to boil together for another 3-5 minutes for the flavors to meld.
  3. Reduce the heat to low, sprinkle the cheddar cheese evenly over the top, and cover the skillet until the cheese melts.
Serving
  1. Remove from heat and add fresh cilantro if desired.
  2. Spoon the cheesy mixture onto plates and add a dollop of sour cream for extra creaminess.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 4g

Notes

To store leftovers, let them cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for 1-2 months. Reheat ensuring chicken reaches an internal temperature of 165°F.
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