Brazilian-Inspired Chicken and Corn Skillet

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove chicken from the skillet and set aside.

Add chopped onion and red bell pepper to the same skillet. Cook for 5 minutes over medium heat, stirring occasionally, until softened.

Stir in minced garlic and cook for 1 minute more until fragrant.

Return the browned chicken to the skillet. Add frozen corn kernels and chicken broth. Bring to a simmer.

Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the chicken is cooked through and the corn is tender.

Stir in fresh cilantro, lime juice, salt, and black pepper. Cook for 1 minute more to combine flavors.

Serve immediately, perhaps with rice or a simple green salad.