Tex-Mex Chicken and Veggies 
:
Ingredients
– 1 lb chicken breasts or thighs, cut into bite-sized pieces
– 1 tablespoon olive oil 
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 cup corn kernels (fresh, frozen, or canned) 
– 1 cup cherry tomatoes, halved 
– 1 cup black beans, drained and rinsed 
– 1 teaspoon ground cumin 
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder 
– 1/2 teaspoon onion powder 
– Salt and pepper, to taste 
– 1/4 cup chopped fresh cilantro (optional)
– Lime wedges, for serving 
Preparation 
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. Sauté 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! 