Brazilian Chicken and Corn Skillet (Frango com Milho)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the cubed chicken to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

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

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

Return the cooked chicken to the skillet. Add the drained canned corn and stir to combine.

Cook for 2-3 minutes, allowing all ingredients to heat through.

Remove from heat and stir in the chopped fresh cilantro and 1 tablespoon of lime juice. Serve immediately.