Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green chili, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper.
- Cook chicken until golden and cooked through, about 6-7 minutes per side.
- Remove chicken and set aside. In the same skillet, sauté bell peppers and green chili until tender.
- Slice the cooked chicken and return to the skillet with peppers.
- Sprinkle shredded cheeses evenly over the top and cover until cheese melts.
- Garnish with chopped cilantro and serve hot.
Notes
- Adjust spice levels with more or less chili peppers.
- You can swap the cheeses for a different meltable cheese variety.
- Best served with warm tortillas or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 470 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg