Fiesta Chicken with Chili
Bring bold flavors to your table with this Fiesta Chicken with Chili, a vibrant one-skillet dish packed with zesty spices and hearty ingredients. Juicy seared chicken breasts are simmered to tender perfection in a flavorful medley of diced tomatoes with green chilies, black beans, sweet corn, and aromatic spices like chili powder, cumin, and cayenne. Colorful bell peppers and onions add a burst of freshness, while a topping of melted cheddar cheese delivers irresistible richness. Garnished with fresh cilantro and served with lime wedges for a tangy finish, this quick yet satisfying meal is perfect for busy weeknights. Ready in just 45 minutes, this recipe is sure to become a family favorite for its bold Tex-Mex-inspired flavors and easy, wholesome preparation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes with green chilies
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-6 minutes or until softened.
Stir in the minced garlic, chili powder, ground cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavors.
Pour in the can of diced tomatoes with green chilies, chicken broth, black beans, and corn. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the mixture. Bring the skillet to a simmer, then reduce the heat to low. Cover the skillet and cook for 20 minutes, or until the chicken is fully cooked and tender.
Once the chicken is cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover and cook for an additional 2-3 minutes to allow the cheese to melt.
Garnish with chopped fresh cilantro before serving. Serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.4 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1350 mg | 29% | |
*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.
