Speedy South of the Border Chicken
Transform dinner into a fiesta with this flavorful and effortless Speedy South of the Border Chicken recipe! Ready in just 30 minutes, this dish combines tender, taco-seasoned chicken breasts with a vibrant medley of black beans, sweet corn, and zesty diced tomatoes with green chilies, all topped with a melty blanket of shredded Mexican cheese. A squeeze of fresh lime juice and a sprinkle of cilantro elevate the bold Tex-Mex flavors, making it a perfect weeknight dinner option. Serve it hot with rice, tortillas, or even a side salad for a complete, satisfying meal that’s as quick as it is delicious. Whether you're craving Mexican-inspired cuisine or looking for an easy one-pan recipe, this dish checks all the boxes! Keywords: speedy chicken recipe, Tex-Mex, one-pan dinner, quick weeknight meals, South of the Border.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded Mexican blend cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Pound the chicken breasts to an even thickness for uniform cooking.
Heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with taco seasoning, salt, and black pepper.
Sear the chicken in the hot skillet for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the black beans, frozen corn, and diced tomatoes with green chilies. Stir well to combine and cook for 5 minutes until heated through.
Reduce the heat to low and stir in the lime juice and chopped cilantro.
Nestle the cooked chicken breasts back into the skillet on top of the bean and corn mixture to absorb the flavors.
Sprinkle the shredded Mexican blend cheese evenly on top of the chicken and cover the skillet with a lid for 2-3 minutes, or until the cheese is melted.
Garnish with additional chopped cilantro and serve hot with rice, tortillas, or a fresh side salad.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 7.2 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3139 mg | 67% | |
*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.
