Description
A flavorful and spicy chicken skillet dish featuring jalapeños and a variety of colorful vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup fresh jalapeños, sliced (seeds removed for less heat)
- 1 cup bell peppers, sliced (any color)
- 1 medium onion, sliced
- 1 cup corn (frozen or canned, drained)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the sliced jalapeños, bell peppers, and onion to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
- Stir in the corn and diced tomatoes, cooking for another 2-3 minutes until heated through.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet. Allow the cheese to melt for about 2 minutes.
- Remove from heat and garnish with fresh cilantro if desired. Serve hot.
Notes
- For a milder version, use fewer jalapeños or substitute with sweet bell peppers.
- Add a splash of lime juice before serving for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg