Loaded Mexicali Chicken
Transform your weeknight dinner routine with this vibrant and flavorful Loaded Mexicali Chicken recipe—a true fiesta on your plate! Juicy, perfectly seasoned chicken breasts are seared to golden perfection, then baked with a colorful medley of black beans, sweet corn, and tangy diced tomatoes. Topped with melty cheddar cheese, creamy diced avocado, and fresh cilantro, this one-skillet wonder packs in Southwest-inspired flavors while keeping cleanup minimal. Ready in just under an hour, this hearty dish is perfect for feeding the family or impressing guests. Serve it hot with a squeeze of lime for the perfect citrusy kick, and enjoy a satisfying, protein-packed meal that’s as easy to make as it is delicious. Keywords: Loaded Mexicali Chicken, one-skillet chicken recipe, Southwest chicken, easy weeknight dinner, healthy baked chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen (thawed)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium avocado, diced
- 2 tablespoons cilantro, chopped
- 4 pieces lime wedges, for serving
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. On a clean surface, season both sides of each chicken breast with chili powder, cumin, paprika, garlic powder, salt, and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side, until golden brown. Remove the skillet from heat.
Top the chicken breasts with shredded cheddar cheese, evenly distributing over each piece.
Scatter the black beans, corn, and diced tomatoes around the chicken breasts in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Once cooked, remove the skillet from the oven and let it rest for 5 minutes.
Top each chicken breast with diced avocado and sprinkle with chopped cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 21.9 g | ||
| Protein | 272.0 g | 544% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1045 mg | 80% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4243 mg | 90% | |
*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.
