Description
Santa Fe Chicken delivers a spicy southwestern kick straight from the skillet to your plate. Zesty seasonings and tender chicken combine for a quick, satisfying meal that brings New Mexico’s bold flavors right to your dinner table.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
Vegetables and Aromatics:
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Seasonings and Sauces:
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup salsa (homemade or store-bought)
- Fresh cilantro for garnish (optional)
Instructions
- Mix 1 teaspoon each of cumin, smoked paprika, and chili powder with salt and pepper. Thoroughly coat the 4 chicken breasts with this seasoning blend.
- Heat a skillet to medium-high temperature. Drizzle 2 tablespoons olive oil and sear chicken for 6 minutes per side until a golden-brown crust develops. Transfer chicken to a clean plate.
- Reduce skillet heat to medium. Toss in the chopped onion, 3 minced garlic cloves, diced red and green bell peppers. Saute for 4-5 minutes until vegetables soften and become fragrant.
- Return chicken to the skillet. Pour in 1 cup salsa, 1 cup black beans, and 1 cup corn kernels. Lower heat and simmer for 10 minutes, ensuring chicken reaches an internal temperature of 165°F.
- Sprinkle 1 cup shredded cheese evenly across the skillet. Cover and let cheese melt completely for 3-4 minutes.
- Remove from heat. Optionally garnish with fresh chopped cilantro before serving hot directly from the skillet.
Notes
- Choose chicken breasts of similar size to ensure even cooking and prevent some pieces from drying out while others remain undercooked.
- Adjust spice levels by increasing or decreasing chili powder for your preferred heat intensity, keeping the overall balance of flavors.
- For a lower-carb version, swap salsa for diced fresh tomatoes and serve over cauliflower rice instead of traditional rice.
- Allow chicken to rest for a few minutes after cooking to help retain moisture and make the meat more tender and juicy.
- Prep Time: 5 minutes
- Cook Time: 30-32 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 75 mg