Fiesta Chicken
Bursting with vibrant colors and bold flavors, Fiesta Chicken is the ultimate one-skillet dinner that brings the spirit of Mexican cuisine straight to your kitchen! Juicy, spice-rubbed chicken breasts are seared to golden perfection and nestled into a medley of sautéed bell peppers, onions, sweet corn, and protein-packed black beans. Finished with a generous layer of melted Mexican blend cheese and a bright garnish of fresh cilantro, this dish is not only visually stunning but also irresistibly delicious. Perfect for busy weeknights, it comes together in just 45 minutes and serves as a versatile meal—enjoy it as-is, or pair it with rice, tortillas, or a crisp green salad. With its zesty seasoning blend, mix of fresh and pantry ingredients, and crowd-pleasing appeal, Fiesta Chicken is a celebration of flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium bell peppers (red, yellow, or green)
- 1 medium red onion
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans (drained and rinsed)
- 1 cup salsa (mild, medium, or hot depending on preference)
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the cumin, chili powder, garlic powder, paprika, salt, and black pepper.
Rub the chicken breasts with 1 tablespoon of olive oil and then evenly coat them with the spice mixture.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Sear the chicken breasts for 3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Slice the bell peppers and red onion into thin strips.
In the same skillet, add the bell peppers, red onion, corn, and black beans. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the salsa and spread the vegetable mixture evenly across the skillet.
Nestle the seared chicken breasts into the vegetable mixture.
Top the chicken and vegetables with shredded Mexican blend cheese.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 44.3 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1185 mg | 91% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4637 mg | 99% | |
*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.
