Description
A flavorful and hearty Santa Fe Chicken Skillet recipe that combines chicken, beans, corn, and spices for a delicious meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 cup bell peppers, diced (any color)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the corn, black beans, diced tomatoes, and bell peppers to the skillet. Stir to combine and cook for an additional 5 minutes, until the vegetables are tender.
- Sprinkle the shredded cheese over the top of the chicken and vegetable mixture. Cover the skillet and reduce the heat to low. Allow the cheese to melt, about 2-3 minutes.
- Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the chicken while cooking.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg