Description
Chicken Fiesta: Juicy chicken cooked with zesty spices, bell peppers, and onions for a quick, comforting, crowd-pleasing meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced (about 1 cup)
- 1 green bell pepper, sliced (about 1 cup)
- 1 yellow bell pepper, sliced (about 1 cup)
- 1 medium onion, sliced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika (smoked paprika adds extra depth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Step 1: Prepare the Chicken Start by patting the chicken breasts dry with paper towels – this helps achieve better browning. Place them between two pieces of plastic wrap and gently pound to an even thickness. In a small bowl, mix together the chili powder, cumin, oregano, paprika, salt, and pepper. Rub this spice mixture generously over both sides of the chicken breasts, pressing gently to adhere.
- Step 2: Sear the Chicken Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for about 3-4 minutes per side until they develop a beautiful golden-brown crust. They won’t be fully cooked yet – that’s intentional! Transfer them to a plate and set aside.
- Step 3: Sauté the Vegetables In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and sauté for 2-3 minutes until they begin to soften. Add the garlic and cook for 30 seconds until fragrant, being careful not to let it burn. Toss in the sliced bell peppers and cook for another 3-4 minutes until they begin to soften but still maintain some crispness.
- Step 4: Combine and Finish Return the partially cooked chicken to the skillet, nestling it among the colorful peppers and onions. Reduce the heat to medium-low, cover the skillet, and cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F. In the last 2 minutes of cooking, sprinkle the shredded cheese evenly over the chicken and vegetables. Cover again to allow the cheese to melt into gooey perfection.
- Step 5: Garnish and Serve Remove your Chicken Fiesta from heat and let it rest for 2-3 minutes. Sprinkle with freshly chopped cilantro and serve with lime wedges for squeezing over the top. This final touch of acidity brightens all the flavors and completes your festive masterpiece!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with vegetables and cheese
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg