Description
This Santa Fe Chicken offers a burst of flavors with spices, black beans, and melted cheese, making it an ideal choice for a quick and delicious meal. Perfect for family gatherings or busy weeknights!
Ingredients
Scale
- 2 large chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper
- 2 tablespoons olive oil
- ½ medium onion (chopped)
- 10 ounce can Ro-tel diced tomatoes and green chilies (drained)
- 14 ounce can black beans (drained and rinsed)
- 12 ounce can corn (drained)
- ½ teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro (chopped, optional)
Instructions
- Preheat oven to 400°F and slice chicken breasts in half to create cutlets. Season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet. Cook chicken cutlets for about 3-4 minutes per side until golden and cooked through.
- Remove chicken, add chopped onion, and sauté until golden brown, about 5 minutes.
- Mix in Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat for 2 minutes, stirring occasionally.
- Return chicken to the skillet, nestle into the bean mixture, and top with cheese blend. Bake for 5-7 minutes until cheese is melted and chicken is cooked through, broil if necessary.
- Garnish with fresh cilantro, serve hot.
Notes
Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
Feel free to substitute ingredients like kidney beans or cheddar cheese based on your preference.
This dish stores well; refrigerate leftovers for up to 3-4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg