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- 1 lb boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, finely chopped - 3 cloves garlic, minced The main ingredients start with the chicken. Diced chicken breasts cook quickly and soak up flavors well. I love using both red and yellow bell peppers for color and sweetness. Onions and garlic add depth and aroma to the dish. - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste The seasonings are key to this dish's flavor. Ground cumin adds warmth. Smoked paprika gives it a nice smoky touch, while chili powder brings a bit of heat. Don’t forget to taste and adjust the salt and pepper. - 1 cup corn (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 cup diced tomatoes (fresh or canned) - ½ cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Corn adds sweetness and texture. Black beans give protein and fiber. Diced tomatoes bring moisture and brightness. Fresh cilantro adds a pop of flavor, while lime wedges enhance the dish when served. {{ingredient_image_2}} To start, heat a large skillet on medium heat. Add 2 tablespoons of olive oil and wait until it shimmers. Next, add 1 pound of diced boneless, skinless chicken breasts. Season the chicken with salt, pepper, ground cumin, smoked paprika, and chili powder. Stir well to coat the chicken in spices. Cook for 5 to 7 minutes, stirring often. The chicken should turn golden brown and be cooked through. Once your chicken is ready, it's time for aromatics. Add 1 small finely chopped red onion and 3 minced garlic cloves to the skillet. Sauté them together for 2 to 3 minutes. You'll notice the onion becoming soft and fragrant. This step adds depth to your dish. Now, mix in 1 sliced red bell pepper and 1 sliced yellow bell pepper. Stir everything well and let it cook for 4 to 5 minutes. The peppers should become tender and bright. After that, add 1 cup of corn, 1 can of rinsed and drained black beans, and 1 cup of diced tomatoes. Stir well and heat everything through for about 3 to 4 minutes. Finally, taste and adjust seasoning if needed. Add more salt or pepper to match your taste. For the best results, heat your skillet over medium heat. This temperature allows the oil to shimmer but not smoke. Once hot, add the diced chicken. Season it with salt, pepper, ground cumin, smoked paprika, and chili powder. Cook the chicken for 5-7 minutes. Stir often to ensure even cooking. The chicken should be golden brown and no longer pink inside. To boost flavors, consider adding fresh herbs like oregano or thyme. These herbs bring a nice depth to the dish. You can also try a pinch of cayenne pepper for heat. A splash of lime juice right before serving brightens the flavors even more. Serve the Baja chicken and pepper skillet in a large bowl. This lets the bright colors shine through. Sprinkle extra cilantro on top for a fresh touch. Pair it with warm tortillas or lime wedges on the side for an added kick. This makes the meal not just tasty but also visually appealing. Pro Tips Prep Your Ingredients: Before you start cooking, chop all your vegetables and measure out your spices. This will make the cooking process smoother and more enjoyable. Adjust the Spice Level: If you prefer a spicier dish, consider adding diced jalapeños or a dash of hot sauce when mixing in the other ingredients. Use Fresh Herbs: Fresh cilantro adds a burst of flavor, but you can also experiment with other herbs like parsley or green onions for different taste profiles. Leftover Storage: This dish stores well in the refrigerator for up to 3 days. Reheat it gently on the stove to maintain the texture of the peppers. {{image_4}} You can easily switch the chicken with other proteins. Tofu works great for a vegetarian dish. Just press it to remove extra water. Shrimp is another option. It cooks fast and adds a nice flavor. You can also change the vegetables. Try adding zucchini or mushrooms for a new taste. Spinach is great too. It wilts down nicely and boosts nutrition. To make this dish gluten-free, check your spices to ensure they are safe. Most of them are gluten-free, but always read labels. For a vegan option, replace the chicken with chickpeas. They add protein and flavor. You can also use vegetable broth for cooking. This swap keeps the dish hearty and tasty. Spicing things up can change the whole meal. Try adding cayenne pepper for heat. A dash of lime juice brightens the flavors too. You can explore different sauces as well. Adding salsa or hot sauce can give it a kick. Experimenting with spices can lead to exciting new flavors. Enjoy creating your own version! To keep your Baja chicken and pepper skillet fresh, store it in an airtight container. Let it cool first, then place it in the fridge. This dish stays good for up to three days. Make sure to label the container with the date. This way, you can track how long it has been stored. To reheat the skillet, use a stovetop pan. Place it on medium heat. Add a splash of water or broth to keep it moist. Stir it often until heated through. You can also use the microwave. Place the dish in a microwave-safe bowl, cover it with a lid or wrap, and heat for 2-3 minutes. Stir halfway for even warming. If you want to freeze the dish, allow it to cool completely. Use a freezer-safe container or bag. Remove as much air as you can to avoid freezer burn. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. Just be sure to reheat it thoroughly before serving. You can enjoy Baja Chicken & Pepper Skillet with several tasty sides. Here are some great options: - Warm tortillas for a fun taco experience. - Rice or quinoa to soak up the sauce. - A fresh green salad for crunch and color. - Guacamole or avocado slices for creaminess. - Chips and salsa for a fun appetizer. These sides bring more flavor and texture to your meal. This dish is quick and easy to make. Here’s a breakdown of the time: - Prep Time: 10 minutes to chop and get everything ready. - Cook Time: 25 minutes to cook the chicken and veggies. In just 35 minutes, you can have a delicious meal ready for your family. Yes, you can make Baja Chicken & Pepper Skillet ahead of time. Here are some tips: - Meal Prepping: Cook the dish and let it cool. Store it in an airtight container in the fridge. - Reheating: To reheat, warm it in a skillet over low heat. You can also use the microwave. - Storage Time: It stays good in the fridge for up to 3 days. Making it in advance saves you time on busy days. This blog post covers the essential ingredients and steps to make a delicious Baja Chicken and Pepper Skillet. You learned about the main components, seasonings, and helpful tips for perfect cooking. The variations allow you to customize the dish for different diets. Remember, whether you store leftovers or prepare in advance, this meal remains flavorful and satisfying. Enjoy experimenting with new flavors and techniques to make it your own. Happy cooking!

Baja Chicken & Pepper Skillet

A vibrant and flavorful skillet dish featuring chicken, bell peppers, and spices, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn (fresh or frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup diced tomatoes (fresh or canned)
  • 0.5 cup fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • Begin by placing a large skillet over medium heat. Pour in the olive oil and allow it to warm up for about a minute until shimmering.
  • Carefully add the diced chicken to the skillet. Season it generously with salt, pepper, ground cumin, smoked paprika, and chili powder. Sauté the chicken for 5-7 minutes, stirring occasionally until it is browned and cooked through.
  • Once the chicken is golden, add the finely chopped red onion and minced garlic. Sauté together for about 2-3 minutes or until the onion becomes translucent and fragrant.
  • Next, stir in the sliced red and yellow bell peppers. Cook for an additional 4-5 minutes, stirring occasionally, until the peppers become tender and vibrant.
  • Add the corn, drained black beans, and diced tomatoes to the skillet. Stir everything together until well mixed and heated through, approximately 3-4 minutes.
  • Taste the mixture and adjust the seasoning by adding more salt and pepper if needed to suit your preferences.
  • Remove the skillet from the heat and sprinkle the freshly chopped cilantro over the dish for a burst of flavor and color.
  • Dish out the Baja chicken and pepper skillet while it's hot, accompanied by lime wedges on the side, allowing everyone to squeeze in fresh lime juice for an extra zesty kick.

Notes

Serve with warm tortillas for a delightful taco experience.
Keyword baja, chicken, quick meal, skillet, taco