Santa Fe Chicken Oamc
Bring bold Southwestern flavors to your table with Santa Fe Chicken OAMC (Once-A-Month Cooking) – a vibrant, meal-prep-friendly dish perfect for busy weeknights. This hearty recipe features tender, oven-baked chicken breasts smothered in a zesty mix of black beans, sweet corn, diced tomatoes with green chilies, and aromatic vegetables like bell peppers and onions. Seasoned with smoky cumin and chili powder, it delivers a delicious balance of spice and comfort. Ideal for serving over fluffy rice and topped with melty cheddar cheese or fresh cilantro, this dish is as versatile as it is flavorful. Plus, it's OAMC-ready, allowing you to freeze portions for a convenient, homemade meal anytime. Make dinner hassle-free without sacrificing taste with this crowd-pleasing recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 15 oz Black beans, drained and rinsed
- 1.5 cups Corn kernels, frozen or canned (drained)
- 10 oz Diced tomatoes with green chilies
- 1 medium Green bell pepper, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional for serving)
- 0.25 cup Chopped fresh cilantro (optional for garnish)
- 2 cups Cooked rice (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
Place the chicken breasts in the baking dish in a single layer.
In a large mixing bowl, combine the black beans, corn, diced tomatoes with green chilies, diced green bell pepper, diced onion, and minced garlic. Stir until evenly mixed.
Pour the chicken broth over the mixture and add the cumin, chili powder, salt, and black pepper. Mix well to distribute the seasonings.
Spread the bean and vegetable mixture evenly over the chicken breasts in the baking dish.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 35-40 minutes or until the chicken breasts are fully cooked and reach an internal temperature of 165°F (75°C).
Remove the aluminum foil during the last 10 minutes of cooking to allow the top to brown slightly.
Once done, allow the dish to rest for 5 minutes before serving.
Optional: Top with shredded cheddar cheese and chopped fresh cilantro before serving.
Serve hot as-is or over cooked rice for a more filling meal.
For freezing as part of OAMC, allow the dish to cool completely, then divide into portions and store in airtight, freezer-safe containers. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 833 mg | 18% | |
*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.
