Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with cumin, smoked paprika, chili powder, salt, and pepper.
- Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- Add sliced peppers and onion to the skillet, sauté until soft and slightly caramelized, about 5 minutes.
- Slice the cooked chicken and return to the skillet with the vegetables.
- Sprinkle shredded cheddar cheese over the top, cover, and cook for 2-3 minutes until cheese melts.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- You can add jalapenos for extra spice.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 125mg