Southwestern Chicken and Hashbrowns
Dive into the bold, zesty flavors of the Southwest with this irresistible Southwestern Chicken and Hashbrowns recipe! Featuring tender, spice-rubbed chicken, crispy golden hashbrowns, and a vibrant medley of sautéed bell peppers, onions, and garlic, this one-skillet meal is bursting with savory goodness. A finishing touch of melted cheddar cheese, creamy sour cream, fresh cilantro, and a squeeze of lime ties it all together, creating a balanced dish that's perfect for busy weeknights yet impressive enough for entertaining. Ready in just 45 minutes and packed with protein and veggies, this recipe is a flavorful, customizable crowd-pleaser that will make your taste buds dance with every bite! Keywords: Southwestern Chicken and Hashbrowns, one-skillet meal, quick dinner recipe, spicy chicken hashbrowns, Southwestern flavors.
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Recipe Information
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups frozen hashbrowns
- 3 tablespoons olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 2 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 lime
Instructions
Cut the chicken breasts into small, bite-sized pieces and season with chili powder, cumin, paprika, salt, and black pepper.
Dice the red bell pepper, green bell pepper, and yellow onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced peppers, onion, and minced garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the frozen hashbrowns to the skillet and mix them with the vegetables. Spread the hashbrowns evenly across the skillet and let them cook undisturbed for 5-7 minutes, or until the bottom is golden and crispy. Flip and cook for an additional 5 minutes.
Return the cooked chicken to the skillet and mix it with the hashbrowns and vegetables. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and reduce the heat to low, allowing the cheese to melt for 2-3 minutes.
Remove the skillet from heat and top with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
Serve immediately, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 6705 mg | 292% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 22.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1197 mg | 92% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5441 mg | 116% | |
*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.
