Description
A quick one-pot meal featuring flavorful spices, chicken, and a mix of colorful vegetables, perfect for busy weeknights.
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
- 15 ounces black beans, drained and rinsed
- 8 ounces roasted peppers, chopped
- 1 cup corn, thawed
- 1 cup Tex-Mex cheese blend
- 2–3 green onions, chopped
- ½ bunch cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine garlic powder, onion powder, cayenne pepper, and kosher salt. Rub this mix over chicken breasts with 1 tablespoon of olive oil.
- Heat remaining olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 3-4 minutes on each side until golden.
- Add diced tomatoes, black beans, roasted peppers, and corn to the skillet, stirring for a minute or two.
- Sprinkle half of the Tex-Mex cheese over the mixture and stir until melted.
- Nestle the seared chicken into the skillet and top with remaining cheese.
- Bake for about 15 minutes until chicken reaches an internal temperature of 165°F and cheese is melty.
- Garnish with chopped green onions and cilantro, then serve hot.
Notes
Feel free to mix and match ingredients based on availability; this recipe is very versatile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg