Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • ½ small onion, thinly sliced (optional)
  • ½ teaspoon paprika (optional, for smoky flavor)
  • 1 cup (115g) shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 2 tablespoons (30ml) heavy cream or milk (optional, for extra creaminess)
  • Fresh parsley or green onions, chopped (optional)

Instructions:

  1. Season the chicken pieces generously with salt, pepper, garlic powder, onion powder, and paprika (if using).
  2. Heat olive oil in the skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced bell peppers and onions (if using). Sauté over medium heat, stirring occasionally, until tender-crisp, about 4-5 minutes.
  4. Return the cooked chicken to the skillet with the sautéed peppers and onions. Stir in the cream or milk (if using). Sprinkle the shredded cheese evenly over the chicken and vegetables.
  5. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and bubbly and everything is heated through.
  6. Garnish with chopped fresh parsley or green onions. Serve immediately.