Description
This flavorful Santa Fe Chicken recipe combines smoky spices, tender chicken breasts, and a hearty mixture of black beans, green chiles, tomatoes, and corn, all topped with melted Colby Jack cheese. Perfectly seared and cooked in a skillet, this dish offers a delicious and satisfying meal packed with Southwestern flair.
Ingredients
Units
Scale
Spice Mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chicken
- 2 large chicken breasts cut in half lengthwise (about 1/2 inch thick)
- 3 tablespoons olive oil, divided
Vegetables & Extras
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (4.5 ounce) can green chiles
- 1 (15 ounce) can diced tomatoes
- 1 1/2 cups fresh or frozen corn
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons lime juice
- Cilantro, chopped for garnish
Instructions
- Prepare the spice mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper, mixing until well blended.
- Season the chicken: Place chicken breasts on a cutting board and rub both sides evenly with the prepared spice mixture to ensure full flavor coverage.
- Sear the chicken: Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add chicken breasts and sear each side for 3-5 minutes on the first side and 3-4 minutes on the second side until browned but not fully cooked. Remove chicken to a plate and set aside.
- Sauté onions and garlic: Add remaining tablespoon olive oil to the skillet. Add diced onions and cook for 4-5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release flavor.
- Add beans and vegetables: Stir in black beans, green chiles, diced tomatoes, and corn. Cook for 3-4 minutes, stirring occasionally, until heated through and flavors meld.
- Combine chicken and vegetable mixture: Nestle the seared chicken breasts on top of the vegetable mixture in the skillet.
- Top with cheese and finish cooking: Evenly sprinkle shredded Colby Jack cheese over each chicken breast. Reduce heat to low, cover with a lid or aluminum foil, and cook for another 3-5 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Remove skillet from heat. Squeeze fresh lime juice on top of the chicken and garnish with chopped cilantro. Serve immediately for best flavor.
Notes
- Boneless, skinless chicken thighs can be used as a substitute for chicken breasts for a juicier texture.
- Serve with rice, tortillas, or a fresh salad to complete the meal.
- Adjust the chili powder and cumin amounts according to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg
