Description
This Santa Fe Chicken Skillet is a flavorful, one-pan meal perfect for a quick and satisfying dinner. Tender chicken pieces are seasoned with chili powder, cumin, and garlic, then cooked with colorful bell peppers, onions, corn, black beans, and spicy diced tomatoes. Combined with rice and topped with melted cheese, this dish offers a delicious Southwestern flair that’s both hearty and gluten-free.
Ingredients
Scale
Protein and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Vegetables and Beans
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
Additional Ingredients
- 1 cup cooked white or brown rice
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season them with chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped red and green bell peppers, red onion, and frozen corn. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Combine Ingredients: Add the drained black beans, diced tomatoes with green chilies (including juices), and cooked rice to the skillet with the vegetables. Stir well to combine all ingredients evenly.
- Return Chicken and Melt Cheese: Return the cooked chicken to the skillet, mixing it gently into the vegetable and rice mixture. Reduce the heat to medium-low. Sprinkle the shredded cheese evenly over the top, cover the skillet, and cook for 3 to 5 minutes until the cheese has melted.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with chopped cilantro and sliced green onions. Serve warm as a complete, flavorful meal.
Notes
- Substitute rice with quinoa or cauliflower rice for a lower-carb option.
- Add a chopped jalapeño or a pinch of cayenne pepper for extra heat.
- This recipe reheats well and can be used as a filling for tacos or burritos.
