Healthy Mexicali Chicken
Transform your weeknight dinner routine with this flavorful and nutritious Healthy Mexicali Chicken recipe! Packed with vibrant colors and bold spices, this dish features tender, perfectly seasoned chicken breasts paired with a medley of sautéed bell peppers, red onion, sweet corn, and protein-rich black beans. The zesty addition of fresh lime juice and fragrant cilantro ties it all together, creating a dish that's as refreshing as it is satisfying. Ready in just 35 minutes, this one-skillet meal is perfect for a quick, healthy dinner that doesn’t sacrifice flavor. Serve it on its own or with brown rice, quinoa, or a crisp green salad for a wholesome, Tex-Mex-inspired feast. Ideal for meal prep and loaded with fiber and lean protein, it’s a surefire win for health-conscious home cooks.
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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
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium-sized, diced Red bell pepper
- 1 medium-sized, diced Yellow bell pepper
- 1 medium-sized, thinly sliced Red onion
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Black beans (rinsed and drained)
- 0.25 cup, chopped Fresh cilantro
- 2 tablespoons Fresh lime juice
Instructions
Place the chicken breasts on a cutting board. Use a meat mallet or rolling pin to lightly pound them to about 0.5-inch thickness for even cooking.
In a small bowl, mix the cumin, chili powder, garlic powder, salt, and black pepper. Rub this spice mixture evenly onto both sides of each chicken breast.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced red bell pepper, yellow bell pepper, and sliced red onion for 3–4 minutes, or until the vegetables are slightly softened.
Add the corn kernels and black beans to the skillet and cook for an additional 2 minutes, stirring occasionally until heated through.
Slice the cooked chicken breasts into strips and return them to the skillet with the vegetables. Toss gently to combine.
Stir in the fresh lime juice and sprinkle the chopped fresh cilantro over the dish. Mix until everything is evenly coated.
Serve immediately, either on its own or paired with brown rice, quinoa, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 23.4 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3844 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.
