Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup diced bell peppers (any color)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Equipment Needed
- Large skillet
- Knife and cutting board
- Measuring cups and spoons
- Spatula or wooden spoon
- Serving bowls
Step-by-Step Instructions
To begin making this delicious dish, I start by heating the olive oil in my large skillet over medium heat. Once it’s hot, I add the chopped onions and garlic, letting them sauté until they’re fragrant and translucent—this is my favorite part, as the smell fills my kitchen and makes my mouth water! After about 3 minutes, I toss in the diced bell peppers, cooking them until they’re tender. (See the next page below to continue steps…)