Santa Fe Chicken Skillet
Santa Fe chicken skillet is a quick one-pan dinner made with seasoned chicken, peppers, black beans, corn, and tomatoes finished melted cheese.
Ingredients
- 1 ½ pounds chicken breast, cubed
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 2 tablespoons olive oil
- ½ cup onion, diced
- 3 garlic cloves, minced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 can black beans
- 1 can corn
- 1 can diced tomatoes
- 1 tablespoon lime juice
- 1 cup mexican blend cheese, shredded
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken.
- Sprinkle the chili powder, salt, pepper, and oregano over the chicken and stir until evenly coated. Cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through, then transfer the chicken to a plate.
- In the same skillet, add the diced onion, garlic, and bell peppers. Cook for 3 to 4 minutes, until the vegetables start to soften.
- Stir in the black beans, corn, and diced tomatoes. Simmer for 5 minutes, stirring occasionally, until everything is hot and the flavors blend.
- Add the chicken back to the skillet and stir to combine.
- Stir in the lime juice, then sprinkle the Mexican blend cheese over the top. Cover for 2 to 3 minutes, just until the cheese melts, then serve.
Nutrition
Notes
- Cut chicken evenly: Similar sized cubes cook at the same speed and keep the skillet from having dry pieces.
- Cook chicken first: Browning the chicken adds flavor, and removing it keeps it tender while the vegetables cook.
- Drain and rinse beans and corn: This prevents the skillet from getting watery and keeps the flavor cleaner.
- Add lime at the end: Lime juice tastes freshest when stirred in right before serving.
- Melt cheese with the lid: Covering for a couple minutes helps the cheese melt quickly without overcooking the chicken.
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