Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Cook the diced chicken until no longer pink, about 5-7 minutes.
- Add onions, peppers, and garlic; cook until vegetables are tender, about 5 minutes.
- Stir in tomato sauce, chili powder, cumin, salt, and pepper; simmer for 10 minutes.
- Sprinkle shredded cheese evenly over the mixture and cover until cheese melts, about 2-3 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken with tofu or beef for variation.
- Adjust spice levels according to preference.
- Serve with rice or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top
- Cuisine: Mexican
- Diet: Healthy, Low-carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg