Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Remove chicken from skillet and set aside.
- In the same skillet, sauté onions, bell peppers, and garlic until tender.
- Slice chicken and return to the skillet with vegetables.
- Sprinkle shredded cheese over the top and cover until cheese melts.
- Garnish with fresh cilantro and serve hot.
Notes
- Adjust spice levels by adding more chili powder or hot sauce.
- Serve with rice or tortilla wraps for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low-carb, high-protein
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 125mg