Santa Fe Chicken Skillet

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 large chicken breasts

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt & pepper (to taste)

2 tablespoons olive oil

1/2 medium onion (chopped)

1 (10 ounce) can Ro-tel diced tomatoes & green chilies (drained)

1 (14 ounce) can black beans (drained & rinsed)

1 (12 ounce) can corn (drained)

1/2 teaspoon smoked paprika

1 cup Mexican cheese blend

Fresh cilantro (chopped (optional, to taste)

Instructions

Preheat the oven to 400F and move the rack to the middle position.

Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.

Add the oil to an oven-safe skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.

Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.

Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the browned bits from the bottom of the pan.

Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).

Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned (watch it doesn't burn!).

Top with fresh chopped cilantro if using, and serve immediately.

Nutrition

• Calories: 448 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 6 g
• Cholestérol: 94 mg
• Sodium: 839 mg
• Glucides Totaux: 33 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 3 g
• Protéines: 39 g