Tex-Mex Chicken and Veggies ๐ŸŒถ๏ธ๐Ÿ—:

Ingredients ๐ŸŒถ๏ธ๐Ÿ—
โ€“ 1 lb chicken breasts or thighs, cut into bite-sized pieces ๐Ÿ—
โ€“ 1 tablespoon olive oil ๐Ÿซ’
โ€“ 1 red bell pepper, diced ๐ŸŒถ๏ธ
โ€“ 1 green bell pepper, diced ๐ŸŒถ๏ธ
โ€“ 1 cup corn kernels (fresh, frozen, or canned) ๐ŸŒฝ
โ€“ 1 cup cherry tomatoes, halved ๐Ÿ…
โ€“ 1 cup black beans, drained and rinsed ๐Ÿฅซ
โ€“ 1 teaspoon ground cumin ๐ŸŒฟ
โ€“ 1 teaspoon chili powder ๐ŸŒถ๏ธ
โ€“ 1/2 teaspoon paprika ๐ŸŒถ๏ธ
โ€“ 1/2 teaspoon garlic powder ๐Ÿง„
โ€“ 1/2 teaspoon onion powder ๐Ÿง…
โ€“ Salt and pepper, to taste ๐Ÿง‚
โ€“ 1/4 cup chopped fresh cilantro (optional) ๐ŸŒฟ
โ€“ Lime wedges, for serving ๐Ÿ‹

Preparation ๐Ÿณ
1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until fully cooked and browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. Sautรฉ the Veggies: In the same skillet, add the diced bell peppers and cook for 3-4 minutes, until they start to soften. Add the corn, cherry tomatoes, and black beans. Cook for another 2-3 minutes until the veggies are tender.

3. Season and Combine: Return the cooked chicken to the skillet. Sprinkle the ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper over the mixture. Stir to combine and cook for another 2-3 minutes, until everything is heated through and well-coated with the spices.

4. Garnish and Serve: Remove from heat and stir in the chopped cilantro, if using. Serve with lime wedges for squeezing over the top.

Enjoy your Tex-Mex Chicken and Veggies! ๐ŸŒถ๏ธ๐Ÿ˜‹