Go West
Discover the bold, Southwestern-inspired flavors of "Go West," a one-pan wonder that combines juicy, perfectly seared chicken breasts with a medley of vibrant vegetables like red bell peppers, sweet corn, and hearty black beans. Infused with warm spices like chili powder, cumin, and smoked paprika, and brought together with the zesty kick of diced tomatoes, this dish is as colorful as it is flavorful. Ready in just 40 minutes, it’s a quick and satisfying weeknight dinner that’s as easy to prepare as it is to clean up. Top it off with melty cheddar cheese and fresh cilantro for a layered, comforting meal that’s perfect for family gatherings or casual dinners. Whether you’re embracing Tex-Mex cravings or looking for a hearty yet wholesome skillet recipe, “Go West” delivers a taste of adventure straight to your table.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 3 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes (with green chilies, if desired)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, corn, canned diced tomatoes (with their liquid), chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover with a lid and let cook for 10-12 minutes over medium-low heat, or until the chicken is fully cooked (internal temperature of 165°F).
Optionally, sprinkle shredded cheddar cheese over the skillet in the last 2-3 minutes of cooking and cover to allow the cheese to melt.
Remove the skillet from heat and garnish with fresh cilantro, if desired. Serve straight from the pan for a rustic presentation.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 33.5 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1094 mg | 84% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3492 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.
