Ingredients
Scale
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chicken broth or water
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Cook the ground chicken: In a large skillet, heat the olive oil over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5-7 minutes until browned and cooked through, making sure to stir occasionally. Season with salt, pepper, chili powder, and smoked paprika.
- Sauté the veggies: Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until softened.
- Add the tomatoes and corn: Stir in the diced tomatoes and corn, cooking for 2 minutes until heated through.
- Simmer with broth: Pour in the chicken broth and stir. Simmer for 3-4 minutes.
- Add the cheese: Sprinkle shredded cheese evenly over the mixture, cover, and cook for 2-3 minutes until melted.
- Garnish and serve: Remove from heat, garnish with cilantro or parsley, and serve.
Notes
- Use any type of cheese for melting.
- Adjust spices to taste.
- Serve with rice, tortillas, or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg