Tex-Mex Chicken with Bell Pepper

Prep Time:
10 mins
Total Time:
35 mins

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


  • 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)


  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.

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