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.
- 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)
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.
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.