Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn kernels
- 1 can black beans, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper.
- Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add bell peppers, corn, and black beans. Sauté until vegetables are tender, about 5 minutes.
- Slice the cooked chicken and return to the skillet with vegetables.
- Sprinkle shredded cheese over the top, cover, and cook until cheese melts, about 2-3 minutes.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Adjust spice levels by adding hot sauce or cayenne pepper.
- Serve with tortilla chips or warm 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: 420 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 105mg