Taco Chicken and Peppers

Taco-seasoned chicken, pan-seared until golden, then braised in savory taco sauce with caramelized onions and bell pepper. Add a splash of crumbled queso fresco and this incredible meal is ready in under 30 minutes!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword bell peppers, chicken tacos, easy chicken recipe, taco chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 591kcal

Author Robin Miller

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 1/4 pounds boneless skinless chicken breasts tenders or thighs
2 tablespoons avocado oil or olive oil divided
1 cup thinly sliced onion
1 bell pepper any color, seeded and sliced
1 1/2 cups store-bought taco sauce
1/2 cup crumbled queso fresco or cotija cheese
Chopped green onions for serving optional
Fresh cilantro for serving optional

Instructions

Combine the chili powder, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a plate. Mix to combine. Add the chicken and turn to coat. Press the seasoning into the chicken.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Transfer the chicken to a plate (we'll finish cooking it in the sauce).
Heat the remaining oil in the same pan over medium-high heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft. Add the taco sauce and bring to a simmer.
Return the chicken to the pan with any accumulated juices from the plate. Return to a simmer. Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the chicken is cooked through (timing will depend on how thick your chicken is).
Top the chicken with the queso fresco, green onions, and cilantro and serve.

Nutrition