Chicken Mexicana
Spice up your dinner routine with Chicken Mexicana, a vibrant one-skillet recipe that captures the bold, zesty flavors of Mexican cuisine. Juicy, golden-seared chicken breasts are nestled in a hearty medley of sautéed onions, bell peppers, black beans, and sweet corn, all simmered in a rich tomato base seasoned with chili powder, cumin, and smoked paprika. This quick and easy dish, ready in just 40 minutes, is topped with fresh cilantro and a squeeze of lime for a bright, tangy finish. Perfect for a weeknight meal, Chicken Mexicana pairs beautifully with rice, warm tortillas, or can be served solo for a lighter, satisfying option. Bursting with color, flavor, and wholesome ingredients, this family-friendly recipe is your go-to for a taste of Mexico at home.
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Recipe Information
Ingredients
- 4 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 cup corn kernels
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 quartered lime
Instructions
Pat the chicken breasts dry with paper towels and season them with a small pinch of salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the chicken breasts in the skillet and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, red bell pepper, and green bell pepper, and sauté for 3-4 minutes until they start to soften.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the canned diced tomatoes (with their juice), black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix everything well to combine.
Return the seared chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to medium-low, cover, and let everything simmer for 15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Once the chicken is cooked, remove the skillet from the heat. Sprinkle fresh cilantro over the top and squeeze the juice of half a lime over the dish for added brightness.
Serve the Chicken Mexicana hot with additional lime wedges on the side. Pair it with rice, tortillas, or enjoy it on its own!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 38.9 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
