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Introduction:
Finding a recipe that everyone in the family enjoys can be a challenge. But when you stumble upon the perfect dish, it becomes the go-to meal that unites the table. This recipe is a crowd-pleaser, combining rich flavors, simplicity, and versatility. Whether you're cooking for picky eaters or food adventurers, this dish will satisfy all palates and bring everyone together for a delightful meal.
Ingredients:
1 lb chicken breast (boneless, skinless)
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup bell peppers (red, yellow, green), chopped
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or your choice)
Fresh cilantro for garnish
Instructions:
Prepare the chicken: Slice the chicken breast into bite-sized pieces. Season with salt, pepper, cumin, and paprika.
Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
Sauté the veggies: In the same skillet, add the chopped onion, garlic, and bell peppers. Sauté for 3-4 minutes until the vegetables are soft and fragrant.
Combine the ingredients: Add the cherry tomatoes, corn, and black beans to the skillet. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld.
Reintroduce the chicken: Return the cooked chicken to the skillet, mixing it in with the veggies. Let it heat through for another 2 minutes.
Melt the cheese: Sprinkle the shredded cheese over the mixture and cover the skillet with a lid. Let it cook for an additional 2-3 minutes, allowing the cheese to melt completely.
Serving and Storage Tips:
Serving: Serve this dish with a side of rice, quinoa, or fresh tortilla chips. It can also be topped with a dollop of sour cream or guacamole for extra flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave for a quick meal.
Variations:
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