R.M.P Marotta Long Island

This cheesy chicken skillet doesn’t skimp on flavor.

By

Sarah Martens

Link:

https://www.bhg.com/cowboy-chicken-11709438?hid=fd47bd3de8fa95c96345297b34cc69de6f994f92&did=17618107-20250512&utm_campaign=the-food-feed_newsletter&utm_source=alrcom&utm_medium=email&utm_content=051225&lctg=fd47bd3de8fa95c96345297b34cc69de6f994f92&lr_input=1329faaf3be4145e08c3f65f253dc1d35ebb7f7d9399d820b2f028d05c2f4cd4

Published on April 12, 2025

Ingredients

• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. dried Mexican oregano
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 3 Tbsp. olive oil, divided
• 4 (6- to 8-oz.) boneless skinless chicken breast halves
• 1 orange bell pepper, chopped
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 cups frozen fire-roasted corn
• 1 (15-oz.) can black beans
• 1 (14 1/2-oz.) can fire roasted diced tomatoes
• 1 lime, juiced
• 1 cup shredded pepper jack cheese
• 1/3 cup chopped fresh cilantro