One-Pot Mexican Chicken
A quick and delicious one-pot meal featuring juicy chicken, vibrant bell peppers, and savory spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper any color, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- for garnish Fresh cilantro optional
- for serving Lime wedges
Instructions
Cooking Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced onions and cook for 3-4 minutes until they're soft and fragrant.
- Stir in the minced garlic and sliced bell pepper, cooking for an additional 2 minutes.
- Cut the chicken breasts into bite-sized pieces, then add them to the pot. Sauté for 5-6 minutes until they’re lightly browned on all sides.
- Pour in the diced tomatoes (with their juices), chicken broth, corn, chili powder, and cumin. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes or until the chicken is cooked through.
- Once cooked, garnish with fresh cilantro and serve with lime wedges for a bright finish.
Notes
For ingredient variations, feel free to swap in different vegetables like zucchini or black beans. For added spice, include diced jalapeños or a pinch of cayenne pepper. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low or in the microwave with a splash of chicken broth if needed.