Description
A delicious one-skillet meal featuring seared chicken breasts topped with a flavorful Tex-Mex vegetable and cheese blend.
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 4 boneless skinless chicken breasts with the spice mix (½ teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, and ½ teaspoon kosher salt) and half of the 2 tablespoons olive oil.
- Heat the remaining oil in an oven-safe skillet over medium heat, then sear the chicken for 3-4 minutes per side until golden. Set the chicken aside.
- With the skillet still over medium heat, add the 15 ounces diced tomatoes, 15 ounces black beans, 8 ounces roasted peppers, and 1 cup corn.
- Stir the veggies and beans so the flavors start to meld in the skillet.
- Sprinkle half of the 1 cup Tex-Mex cheese blend over the veggie mixture. Cook for a couple of minutes to let it begin to melt.
- When the sauce starts bubbling, nestle the seared chicken into the skillet and top with the remaining cheese. Transfer to the oven and bake for 15 minutes, or until the chicken reaches 165°F and the cheese is melted and bubbly.
- Top with fresh 2-3 green onions (diced) and chopped ½ bunch cilantro. Serve hot, right from the skillet.
Notes
- For a spicier version, add more cayenne pepper to taste.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 120mg