Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 bell pepper (any color), sliced
- 1/2 onion, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
- Step 2: Add bell pepper and onion to the skillet and cook until softened, about 3-5 minutes.
- Step 3: Stir in diced tomatoes, Rotel, chili powder, and cumin. Season with salt and pepper to taste. Bring to a simmer.
- Step 4: Return chicken to the skillet. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the sauce has thickened slightly and the flavors have melded.
- Step 5: Serve immediately, topped with shredded cheddar cheese (optional). Serve with rice or your favorite side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying.
- Serve this flavorful chicken dish with fluffy rice and a side of crusty bread for a complete and satisfying meal.
- For extra depth of flavor, marinate the chicken in a mixture of chili powder, cumin, and a little lime juice for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American