Tex-Mex Chicken with Bell Pepper

Name: Tex-Mex Chicken with Bell Pepper
Prep time: 10 min
Total time: 35 min
Ingredients: 1 green bell pepper (ribs and seeds removed), thinly sliced; 0.5 medium red onion, thinly sliced; 1 teaspoon olive oil; Coarse salt and ground pepper; 1 boneless, skinless chicken breast half (6 to 8 ounces); 0.25 teaspoon ground cumin; 1 ounce white cheddar cheese, grated (¼ cup); 0.25 cup store-bought salsa, for serving; Toasted flour tortillas, for serving (optional)

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

10 mins

Total Time:

35 mins

Servings:

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

Ingredients

1 green bell pepper (ribs and seeds removed), thinly sliced
½ medium red onion, thinly sliced
1 teaspoon olive oil
Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
¼ teaspoon ground cumin
1 ounce white cheddar cheese, grated (¼ cup)
¼ cup store-bought salsa, for serving
Toasted flour tortillas, for serving (optional)

Directions

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.