Zesty Chicken and Poblano Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.

Remove the chicken from the skillet and set aside. Add the minced garlic and diced poblano peppers to the same skillet. Cook for 5 minutes over medium heat, stirring occasionally, until the peppers soften.

Stir in the frozen corn kernels, chicken broth, chili powder, cumin, and salt. Bring the mixture to a simmer.

Return the cooked chicken to the skillet. Reduce the heat to medium-low and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Stir in the chopped fresh cilantro just before serving. Serve hot.