Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat skillet over medium heat and add olive oil.
- Season chicken breasts with salt, pepper, chili powder, cumin, and paprika.
- Sear chicken in skillet until golden brown on both sides, about 6-7 minutes per side.
- Add sliced peppers, corn, and black beans around chicken in the skillet.
- Sprinkle shredded cheeses evenly over the chicken and vegetables.
- Cover and cook until cheese melts and chicken is cooked through, about 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can add diced jalapeños for extra heat.
- Serve with warm tortillas or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: thirty-five grams
- Fiber: 8g
- Protein: 45g
- Cholesterol: 125mg