Santa Fe Fay Chicken
Bursting with bold Southwestern flavors, this Santa Fe Fay Chicken recipe is a vibrant, one-skillet wonder perfect for busy weeknights or casual gatherings. Juicy, spice-rubbed chicken breasts are seared to golden perfection, then nestled in a hearty medley of black beans, sweet corn, and zesty diced tomatoes. A generous sprinkle of shredded cheddar cheese melts over the top as it bakes to create a bubbling, savory blanket of flavor. Finished with a squeeze of fresh lime juice and garnished with green onions and optional cilantro, this dish delivers an irresistible balance of smoky, tangy, and cheesy goodness. Ready in under an hour, this colorful meal is as easy to make as it is delicious, and it pairs beautifully with rice, tortillas, or a crisp green salad. A true crowd-pleaser for lovers of Southwestern cuisine!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 2 tablespoons lime juice (freshly squeezed)
- 1 cup black beans (canned, drained and rinsed)
- 1 cup corn kernels (frozen or fresh)
- 1 cup diced tomatoes (canned, with green chilies if preferred)
- 0.75 cup shredded cheddar cheese
- 2 stalks green onions (sliced thinly)
- 2 tablespoons fresh cilantro (chopped, optional)
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken breasts dry with a paper towel and season them on both sides with salt, black pepper, ground cumin, chili powder, garlic powder, and smoked paprika.
Heat the olive oil in a large oven-safe skillet over medium heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the black beans, corn kernels, and diced tomatoes. Stir to combine and season lightly with a pinch of salt and pepper.
Return the chicken breasts to the skillet, nestling them into the mixture. Drizzle lime juice over the top of the chicken.
Sprinkle the shredded cheddar cheese evenly over the chicken and bean mixture.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let the dish rest for 5 minutes.
Garnish with sliced green onions and fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 20.1 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 873 mg | 67% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3503 mg | 75% | |
*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.
