Santa Fe Chicken

Bursting with favorite southwestern flavors, juicy boneless chicken breasts, black beans, sweet corn, tomatoes in a hearty sauce.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 413kcal

Author Toni Dash

Ingredients

4 6- ounce skinless boneless chicken breasts roughly 1 ½ pounds
1 teaspoon garlic powder divided
2 teaspoons smoked paprika divided
½ teaspoon chipotle powder
1 teaspoon onion powder
2 tablespoons olive oil divided
½ cup chopped red onion
1 14.5- ounce can diced tomatoes
1 15- ounce can black beans drained and rinsed
1 cup sweet corn kernels fresh, canned or frozen and thawed
1 cup shredded Monterey Jack cheese
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F.
In a small bowl mix together ½ teaspoon garlic powder and 1 teaspoon smoked paprika. Lightly salt and pepper the chicken and season with the garlic-paprika mix.
Heat a large oven proof* non-stick skillet over medium heat. Add 1 tablespoon of the olive oil and heat. Cook the chicken breasts until lightly golden, around 3 minutes per side. Transfer to a plate and set aside.
In the same skillet heat the remaining olive oil. Add the chopped red onion and cook until softened and slightly translucent, around 3-4 minutes.
Add the diced tomato, black beans, corn and the remaining seasonings: 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon chipotle chile powder, 1 teaspoon onion powder to the pan. Stir to combine. Cook 5 additional minutes, stirring periodically as it simmers.
Return the chicken breasts to the pan and spoon some of the sauce on top of the chicken. Remove from heat.
NOTE: if using a skillet that is not oven proof, transfer mixture to a small baking dish that will fit the chicken in a single layer.
Add the shredded cheese on top and take to the oven. Bake for 5 to 10 minutes or until the cheese is melted and bubbly.

Notes

This dish goes from stove top to oven so if possible start with a large ovenproof skillet or Dutch oven. If not possible, plan to transfer the stove top mixture to a baking dish before adding the cheese.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving. Or shred the chicken to create a tasty mixture to use in lots of recipes (for lunch or dinner recipes) or for meal prepping.

Nutrition