Cheesy Chicken and Vegetable Skillet

Serves:  8

Prep Time: 15 minutes

Cook Time: 20 minutes

I used the stuff I had in the fridge and freezer to come up with dinner last night. It was good but it would have been even better if I would have had jalapenos on hand.





 What it takes:

3 boneless, skinless chicken breasts, cubed (or whatever you have on hand)
3 baking potatoes, cubed (red skin or yellow potatoes would work great as well... you may need more)
1 yellow pepper
1 orange pepper (or whatever colors you have)
1 cup broccoli
4 oz grated cheese (I used Colby)
1 Tablespoon oil (vegetable, olive or whatever you prefer)
salt, pepper, cayenne pepper and red pepper flakes for seasoning
* jalapeno (fresh or pickled in the jar)

How to do it:

Place potatoes in a stock pot and bring to a boil. Cook until soft (10-15 minutes).

Season cubed chicken with salt and pepper. Heat a skillet over medium-high heat and place chicken in a single layer. You may need to cook in batches. Cook the chicken for 3-5 minutes per side until cooked through. Remove chicken and set aside.

Add oil to pan and then add the onions, peppers and broccoli. Cook until veggies are starting to get soft (5-6 minutes).

Drain the potatoes and add them to the skillet with the rest of the vegetables. Allow the potatoes to brown a little. Season mixture with salt, pepper, cayenne pepper and red pepper flakes to taste. Add the chicken back in a cook for 1 minute. Lower heat to medium-low and top with cheese. Cover skillet and let the cheese melt.

*If you chose to add in some jalapenos, I would add them in with the rest of the veggies. I think having that extra kick (if you like that sort of thing) would have made this dish dynamite!