Name: Quick Cheesy Baja Chicken Bell Pepper Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 3 large bell peppers (red, yellow, orange), cored, deseeded, sliced or diced 1/2-inch; 1 large yellow onion, sliced or diced; 4–5 cloves garlic, minced; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained (or 1.5 cups frozen corn); 1 (14.5 oz) can petite diced tomatoes, undrained; 1 cup low-sodium chicken broth; 2 cups (8 oz) shredded Monterey Jack or Mexican blend cheese; 1 tbsp chili powder; 1.5 tsp ground cumin; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper (optional); 1 tsp sea salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive or avocado oil, divided; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Optional garnishes: avocado slices, sour cream, or Greek yogurt

Description

A zesty one-pan meal featuring tender chicken, sweet bell peppers, black beans, and bubbling Monterey Jack cheese, ready in under 30 minutes.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
3 large bell peppers (red, yellow, orange), cored, deseeded, sliced or diced 1/2-inch
1 large yellow onion, sliced or diced
4–5 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
1 (14.5 oz) can petite diced tomatoes, undrained
1 cup low-sodium chicken broth
2 cups (8 oz) shredded Monterey Jack or Mexican blend cheese
1 tbsp chili powder
1.5 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp cayenne pepper (optional)
1 tsp sea salt
0.5 tsp black pepper, freshly ground
2 tbsp olive or avocado oil, divided
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Optional garnishes: avocado slices, sour cream, or Greek yogurt

Instructions

Pat the chicken pieces dry and cut them into 1-inch cubes. Slice the bell peppers, onion, and mince the garlic. Rinse and drain the black beans and corn. In a small bowl, whisk together the spices for Baja seasoning.
Heat 1 tbsp oil in a large skillet, toss the chicken with half the seasoning, and sear until golden brown, about 3–4 minutes per side. Remove chicken from the skillet.
Add remaining oil to the skillet, sauté onion until soft, then add bell peppers and cook until tender-crisp. Stir in garlic and remaining seasoning.
Pour in undrained tomatoes, beans, and corn, add chicken broth, and bring to a simmer. Return the chicken, cover, and simmer for 5–7 minutes.
Sprinkle cheese over the top, cover, and cook for 2–3 minutes until melted. Optionally, broil to brown the cheese.
Garnish with cilantro and serve with lime wedges and optional toppings.

Notes

Adjust seasoning to taste; serve with tortillas or over rice for a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 600mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 8g
Protein: 30g
Cholesterol: 85mg

Keywords: chicken, skillet meal, cheesy, quick dinner, Tex-Mex