This pepper-jack cheese smothered chicken is quick to prepare and bursting with flavor. Serve this with a side of cooked black beans, or re-fried black beans and some sour cream, and you have a great meal with a kick!
- 2 Tablespoons coconut oil
- 2 bell peppers, any color, chopped
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 4 boneless, skinless, chicken breast halves (pounded to an even thickness with a smooth meat mallet, for quick-even cooking)
- unrefined sea salt, to taste
- black pepper, to taste
- 4 slices pepper-jack cheese (about 1 ounce each)
Heat oil, in a large skillet, over medium heat until hot. Add bell peppers, onion, and garlic; cook until slightly softened, about 3 to 5 minutes.
Add chicken to the pan and sprinkle generously with salt and pepper. Cook until chicken is done; the juices run clear.
Top each piece of chicken, in the pan, with a slice of pepper-jack cheese. Turn off heat and cover with a lid or aluminum foil. Let stand for about 5 minutes, or until cheese melts.
Serves 4.
*Sugar-Free / Grain-Free
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We had this tonight for dinner, and this by far is our favorite! The chicken was tender and had amazing flavor and our kids even ate the bell peppers.
Thanks for the comment Jamie! It’s so nice to hear that you and your family enjoyed the Pepper-Jack Skillet Chicken. My kids really enjoy it also…and my daughter is not a big fan of bell peppers.