Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 bell peppers (red and yellow), sliced
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the diced chicken for 5-7 minutes until no longer pink.
- Add chopped onion and sliced bell peppers; cook for another 5 minutes until tender.
- Sprinkle in garlic powder, cumin, salt, and pepper, stirring to combine for 1 minute.
- Pour in the salsa, mix well, and let simmer for 2-3 minutes.
- Top with shredded cheddar cheese, cover, and cook for an additional 2-3 minutes until melted.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Customize the recipe with your favorite spices or additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg