Southwest Chicken
Bring bold flavors to your dinner table with this Southwest Chicken recipe, a one-skillet wonder brimming with vibrant spices and wholesome ingredients. Juicy, seared chicken breasts are seasoned with a smoky blend of chili powder, cumin, and paprika, then baked to perfection atop a colorful medley of sautéed bell peppers, onions, sweet corn, and hearty black beans. A zesty splash of fresh lime juice and a garnish of chopped cilantro add a bright, fresh finish to this crowd-pleasing dish. Perfect for busy weeknights, this 40-minute recipe is both simple to prepare and versatile—serve it over rice, quinoa, or a crisp side salad for a complete meal infused with Southwest flair.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 piece onion, diced
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken pieces, then coat them generously with the spice mixture.
In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown but not fully cooked. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced red bell pepper, yellow bell pepper, and onion. Sauté for 3-4 minutes until softened.
Add the corn kernels and black beans to the skillet, cooking for another 2 minutes. Stir in the lime juice and half of the chopped cilantro.
Nestle the chicken breasts back into the skillet, spooning some of the vegetable mixture over the top.
Transfer the skillet to 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 let the chicken rest for 5 minutes. Garnish with the remaining fresh cilantro before serving.
Serve the Southwest Chicken hot, either as-is or with a side of rice, quinoa, or a fresh green salad.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.7 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3815 mg | 81% | |
*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.
