Santa Fe Chicken Recipe
Santa Fe chicken is an easy skillet dinner that's full of southwest flavors and ready to eat in 30 minutes!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts or cutlets
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 10 oz can Ro-Tel
- 4 oz can diced green chiles
- 1 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 1 lime juiced
- 1 cup shredded Colby Jack or cheddar cheese
- 1 tablespoon chopped cilantro
Instructions
- If using chicken breasts, slice them in half lengthwise so you have cutlets. Combine the dried spices, salt and pepper in a small bowl and season both sides of the chicken.
- Add the oil to a large skillet heated over medium-high heat. Place the chicken into the skillet. Cook for 5-7 minutes per side or until the internal temperature is 165° F. Remove the chicken onto a plate.
- Lower the heat to medium and add the black beans, Rotel tomatoes, green chiles, corn, lime juice, and cilantro to the skillet. Season with salt and pepper then stir everything together and cook until it’s warmed through.
- Nestle the chicken back into the skillet and top with the cheese.
- Cover the skillet with a lid or piece of foil and cook until the cheese is melted. Top with extra cilantro and serve.
Notes
Storage - Leftovers will keep in an airtight container in the fridge for up to 4 days.
Reheating - Reheat the leftovers in the microwave or in a skillet on the stovetop over medium-low heat until warmed through.
Nutrition
Calories: 346kcal | Carbohydrates: 14g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 104mg | Sodium: 456mg | Potassium: 658mg | Fiber: 2g | Sugar: 1g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 2mg