Description
A delicious and flavorful chicken dish with peppers and spices.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 2 bell peppers (assorted colors, sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp extra virgin olive oil
- 2 tsp cumin
- 2 tsp chili powder
- Juice of 1 lime
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Fresh cilantro (optional)
Instructions
- Marinate chicken: In a bowl, combine lime juice, cumin, chili powder, and garlic. Add chicken breasts and coat well. Marinate for at least 30 minutes in the fridge.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers; sauté until softened (about 5 minutes).
- Cook chicken: Remove marinated chicken from the fridge. Add to the skillet and cook until browned (6-7 minutes per side).
- Add sauce ingredients: Pour in chicken broth; simmer for about 10 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Add cheese: Top with shredded cheddar cheese during the last few minutes of cooking; cover until melted.
- Garnish and serve: Garnish with cilantro if desired. Serve warm over rice or with tortillas.
Notes
- This dish can be easily adjusted for spice levels by adding more or less chili powder.
- For a creamy finish, stir in the sour cream just before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg