Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken slices with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Add sliced bell peppers and sauté for another 3-4 minutes until tender.
- Sprinkle shredded cheeses evenly over the chicken and peppers, then cover and cook until cheese melts, about 2 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- Adjust spice levels with more or less chili powder based on your heat preference.
- This dish pairs well with rice, tortillas, or a side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg