Description
This Santa Fe Chicken recipe is a flavorful and colorful dish featuring tender spiced chicken breasts topped with a savory mixture of black beans, green chiles, tomatoes, and corn, all melted together with gooey colby jack cheese. Finished with fresh lime juice and cilantro, it’s a quick and satisfying meal perfect for weeknight dinners.
Ingredients
Units
Scale
Spice Mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 2 large chicken breasts, cut in half lengthwise about 1/2 inch thick
- 3 tablespoons olive oil, divided
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (4.5 ounce) can green chiles
- 1 (15 ounce) can diced tomatoes
- 1 1/2 cups fresh or frozen corn
- 2 cups colby jack cheese, shredded
- 2 tablespoons lime juice
- Cilantro, chopped for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Mix well to create the seasoning blend.
- Season the Chicken: Place chicken breasts on a cutting board and coat both sides evenly with the prepared spice mixture, ensuring full coverage for maximum flavor.
- Sear the Chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Add the spiced chicken breasts and sear for 3-5 minutes on one side, then flip and cook for another 3-4 minutes. The chicken does not need to be fully cooked at this stage. Remove chicken from the skillet and set aside on a plate.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the skillet. Add the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables and Heat Through: Stir in black beans, green chiles, diced tomatoes, and corn. Cook the mixture for 3-4 minutes, stirring occasionally, until everything is heated through and well combined.
- Assemble the Dish: Nestle the partially cooked chicken breasts on top of the vegetable mixture in the skillet. Evenly divide the shredded colby jack cheese over each chicken piece.
- Melt the Cheese and Finish Cooking: Reduce heat to low. Cover the skillet with a lid or aluminum foil and cook for another 3-5 minutes until the cheese has melted and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Add Final Touches and Serve: Remove from heat. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro. Serve hot and enjoy your flavorful Santa Fe Chicken!
Notes
- You can substitute boneless, skinless chicken thighs for the chicken breasts if you prefer a juicier option.
- Adjust the level of chili powder and cumin to suit your heat preference.
- If you don’t have colby jack cheese, Monterey Jack or mozzarella are good alternatives.
- Using fresh corn will add sweetness, but frozen corn works well too.
- Ensure the chicken is fully cooked (165°F internal temperature) to guarantee safety and juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg
