Ingredients
Scale
- 4 chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned and cooked through, about 7-8 minutes.
- Add diced bell peppers, cook for another 3-4 minutes until slightly softened.
- Stir in black beans and corn, cook for 2 minutes to heat through.
- Sprinkle shredded cheese evenly over the skillet, cover and cook for 2-3 minutes until cheese melts.
- Garnish with fresh cilantro and serve with lime wedges for added zest.
Notes
- Feel free to add diced onions or jalapenos for extra flavor.
- You can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skillet (1/4 recipe)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 125mg