New This Month

Tex-Mex Chicken with Bell Pepper

Fire up the toaster oven for this Southwestern supper for one; it's fuss-free from prep to clean up.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, April 2007


  • 1 green bell pepper (ribs and seeds removed), thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 boneless, skinless chicken breast half (6 to 8 ounces)
  • 1/4 teaspoon ground cumin
  • 1 ounce white cheddar cheese, grated (1/4 cup)
  • 1/4 cup store-bought salsa, for serving
  • Toasted flour tortillas, for serving (optional)


  1. Set toaster oven to broiler setting (or heat oven broiler, with rack set 4 inches from heat). Line toaster-oven pan (or rimmed baking sheet) with aluminum foil. Toss bell pepper, onion, and oil on pan; season with salt and pepper. Broil until vegetables are crisp-tender, about 10 minutes.

  2. Push vegetables to one side; place chicken on the other. Season chicken with cumin, salt, and pepper; sprinkle with cheese. Broil until chicken is opaque throughout and cheese is browned, 15 to 20 minutes. Serve with salsa and, if desired, tortillas.


Be the first to comment!