Mexicali Chicken
Elevate your weeknight dinner with this vibrant and flavor-packed Mexicali Chicken recipe! Tender, seared chicken breasts are seasoned with a bold blend of chili powder, cumin, garlic, and paprika, then nestled into a medley of sautéed bell peppers, onions, black beans, sweet corn, and zesty diced tomatoes with green chilies. Baked to perfection in a single skillet and topped with a layer of melted cheddar cheese, this dish embodies the heart of Tex-Mex cuisine with its vibrant colors and irresistible aromas. Garnished with fresh cilantro and served with lime wedges for a zesty finish, Mexicali Chicken is the ultimate one-pan meal that’s ready in just 40 minutes. Perfect for busy families or anyone craving a wholesome, quick dinner with a southwestern flair!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup sweet corn kernels (frozen or canned, drained)
- 1 cup black beans (canned, drained and rinsed)
- 1 cup diced tomatoes with green chilies (canned)
- 1 cup cheddar cheese, shredded
- 0.25 cup cilantro, chopped
- 4 pieces lime wedges
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2–3 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3–4 minutes until softened.
Stir in the sweet corn, black beans, and diced tomatoes with green chilies. Cook for another 2–3 minutes, mixing well to combine.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Place the skillet in the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the chicken and vegetables. Return to the oven for 2–3 minutes, or until the cheese is melted and bubbly.
Garnish the dish with freshly chopped cilantro. Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 32.7 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1134 mg | 87% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4358 mg | 93% | |
*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.
