Description
This Santa Fe Chicken recipe is a flavorful and colorful skillet dish featuring tender boneless chicken breasts cooked with a blend of southwestern spices, bell peppers, corn, black beans, and diced tomatoes with green chilies. Topped with melted cheddar and Monterey Jack cheeses and garnished with fresh cilantro and lime wedges, this dish brings a perfect balance of smoky, spicy, and savory flavors ideal for a quick and satisfying main course.
Ingredients
Scale
Protein and Spice Mix
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Beans
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
Cheese and Garnish
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Heat the oil and cook chicken: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the bite-sized chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and fully cooked.
- Add bell peppers: Add the diced red and green bell peppers to the skillet. Cook for another 3 to 4 minutes, stirring occasionally, until they are slightly softened but still vibrant.
- Mix in corn, black beans, and tomatoes: Stir in the corn, drained black beans, and canned diced tomatoes with green chilies. Reduce the heat to medium and let the mixture simmer gently for 5 minutes, allowing the flavors to meld.
- Add cheese and melt: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet mixture. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts completely.
- Garnish and serve: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and a squeeze of lime juice. Serve immediately over rice, in tortillas, or as desired.
Notes
- Serve this dish over rice, in tortillas, or use it as a filling for burritos or bowls for versatile meal options.
- For added heat, incorporate jalapeños or increase the amount of chili powder to suit your taste.
- This recipe can be prepared ahead of time and reheated, making it convenient for meal prep and busy weekdays.
