Mexicali Chicken Skillet
Transform weeknight dinners with the bold and vibrant flavors of the Mexicali Chicken Skillet, a one-pan wonder that combines tender strips of seasoned chicken with a medley of sautéed bell peppers, onions, black beans, and juicy diced tomatoes. Featuring a tantalizing blend of spices like cumin, chili powder, and paprika, this quick-cooking dish delivers a burst of Tex-Mex flair in every bite. Topped with melted Mexican blend cheese and finished with fresh cilantro and a squeeze of lime, this skillet meal is as hearty as it is colorful. Perfectly suited for busy evenings, this recipe takes just 40 minutes from prep to table and serves up to four hungry mouths. Serve it with warm tortillas, fluffy rice, or enjoy it solo for a deliciously satisfying meal. Keywords: Mexicali Chicken Skillet, Tex-Mex chicken recipe, one-pan meal, chicken skillet dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans (drained and rinsed)
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup shredded Mexican blend cheese
- 0.25 cup fresh cilantro (chopped)
- 1 whole lime
Instructions
Slice the chicken breasts into thin strips for quicker cooking.
In a small bowl, mix together ground cumin, chili powder, garlic powder, paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and sprinkle with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Thinly slice the red bell pepper, green bell pepper, and onion.
Add the remaining tablespoon of olive oil to the skillet and toss in the sliced peppers and onion. Sauté for 4-5 minutes until the vegetables are slightly softened.
Stir in the corn, black beans, and diced tomatoes (with juices). Cook for another 3-4 minutes until heated through.
Return the cooked chicken to the skillet, stirring to combine all the ingredients. Reduce heat to low and let simmer for 5 minutes.
Sprinkle the shredded Mexican blend cheese evenly over the skillet. Cover the skillet with a lid and let it sit for 2-3 minutes or until the cheese has melted.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Serve the Mexicali Chicken Skillet as is, or pair it with warm tortillas, rice, or a side salad.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 10.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 930 mg | 20% | |
*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.
