Add to Recipe Box
Go to Collections
Santa Fe Chicken
This Santa Fe chicken is sure to become a favorite with the family. Easy too! If you’re looking for a quickie dinner that tastes great, look no further!
Servings: 4 -5
- 1 lb boneless skinless chicken breasts 4-5 pcs
- 2 tbsp taco seasoning
- 2 tbsp olive oil
- 15 oz can black beans, drained and rinsed
- 1 large red bell pepper cut in thin strips
- 2 cloves garlic minced
- 1 small red onion chopped
- 1 cup frozen corn defrosted
- 2 cups shredded sharp cheddar cheese
- 2 tbsp chopped cilantro
- 1 tsp salt optional
Rub chicken breasts with taco seasoning.
Heat a large heavy skillet over medium-high heat; add oil and heat till oil shimmers.
Place chicken breasts in the pan and brown on both sides, about 6 minutes per side. Chicken should be completely cooked and should read 170℉ in the center (if not, cover and cook over low heat until done). Remove chicken from pan and keep warm.
In the same pan, over medium heat, cook the onion, garlic, corn and red bell pepper for 5 minutes; add the black beans and heat through. Add the salt if desired. Place in a small bowl and set aside.
Add the chicken back to the pan and top with the shredded cheddar cheese. Place the bean mixture back in the pan. Cover and cook over medium heat until cheese melts.
Sprinkle with cilantro.
Serving: 1serving | Calories: 625kcal | Carbohydrates: 41g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 1177mg | Potassium: 1077mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1669IU | Vitamin C: 45mg | Calcium: 451mg | Iron: 4mg