Description
A delicious Tex-Mex chicken skillet with spices, beans, and cheese.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- 15 ounces diced tomatoes (drained, one can)
- 15 ounces black beans (drained and rinsed, one can)
- 8 ounces roasted peppers (drained well and chopped)
- 1 cup corn (frozen and thawed)
- 1 cup Tex-Mex cheese blend
- 2–3 green onions (chopped)
- ½ bunch cilantro (chopped)
Instructions
- Preheat the oven to 400°F.
- Rub the chicken breasts with the spice mix and half of the olive oil.
- Heat the remaining oil in an oven-safe skillet over medium heat and sear the chicken for 3-4 minutes per side until golden. Set aside.
- Add the diced tomatoes, black beans, roasted peppers, and corn to the skillet.
- Stir the veggies and beans to meld the flavors.
- Sprinkle half of the cheese blend over the veggie mixture and cook for a couple of minutes to begin melting.
- Nestle the seared chicken into the skillet and top with remaining cheese.
- Transfer to the oven and bake for 15 minutes or until chicken reaches 165°F and cheese is melted and bubbly.
- Top with green onions and cilantro. Serve hot, right from the skillet.
Notes
- This dish can be served with rice or tortillas for a complete meal.
- Adjust the spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg