Description
A flavorful and easy-to-make Santa Fe Chicken Skillet recipe that combines chicken, beans, corn, and cheese for a delicious meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 cup bell peppers, diced (any color)
- 1/2 cup onion, diced
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, chili powder, cumin, and garlic powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the diced onion and bell peppers to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
- Stir in the corn, black beans, and diced tomatoes. Cook for another 2-3 minutes until everything is heated through.
- Sprinkle the shredded cheddar cheese over the top of the mixture. Cover the skillet and let it cook for 2-3 minutes until the cheese is melted.
- Remove from heat and garnish with fresh cilantro, if desired. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken while cooking.
- Substitute the chicken with shrimp or tofu for a different protein option, adjusting cooking times as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg