Chicken South of the Border
Take your taste buds on a Tex-Mex adventure with this vibrant "Chicken South of the Border" recipe! Perfectly seasoned boneless, skinless chicken breasts are pan-seared to golden perfection, then simmered in a zesty blend of bell peppers, red onions, garlic, and diced tomatoes with green chilies. Infused with bold spices like cumin, smoked paprika, and chili powder, this one-skillet wonder is finished with a splash of fresh lime juice and a handful of chopped cilantro for a bright and citrusy finish. Serve it with warm tortillas, crunchy tortilla chips, or fluffy rice to create a meal that’s as versatile as it is flavorful. With only 20 minutes of prep time and ingredients you likely have in your pantry, this easy Tex-Mex chicken dish is guaranteed to become a weeknight favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3 pieces garlic cloves, minced
- 1 medium red onion, diced
- 2 medium bell peppers (red, yellow, or green), sliced
- 1 14-ounce can canned diced tomatoes with green chilies
- 0.5 cups chicken broth
- 0.25 cups fresh cilantro, chopped
- 1 piece lime, juiced
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 1 serving tortilla chips or warm flour tortillas (optional)
Instructions
Prepare the chicken breasts by pounding them lightly to an even thickness for even cooking. Season with salt, black pepper, ground cumin, smoked paprika, and chili powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown but not fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and diced red onion for 2-3 minutes until softened and aromatic.
Add the sliced bell peppers to the skillet and cook for another 3-4 minutes until they begin to soften.
Stir in the canned diced tomatoes with green chilies and chicken broth, scraping the bottom of the skillet to deglaze and combine all flavors.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and squeeze the juice of one lime over the entire dish. Sprinkle with chopped fresh cilantro.
Optionally, top the dish with shredded cheese and allow it to melt before serving.
Serve the Chicken South of the Border with warm tortilla chips, on a bed of rice, or wrapped in flour tortillas for a delicious Tex-Mex-style meal.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 31.4 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1101 mg | 85% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3870 mg | 82% | |
*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.
