Santa Fe Chicken

A quick, healthy, and crowd-pleasing weeknight dish that combines chicken with vibrant spices, vegetables, and cheese for a comforting family meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces boneless skinless chicken breasts Lean protein; feel free to swap with turkey cutlets for variety.
½ teaspoon garlic powder Adds depth; fresh garlic minced can be used if preferred.
1 teaspoon onion powder Enhances flavor; diced onions work too but will vary the texture.
½ teaspoon cayenne pepper Provides a kick; adjust to taste or replace with smoked paprika for smokiness.
½ teaspoon kosher salt Balances flavors; sea salt is a great alternative.
2 tablespoons olive oil For sautéing; avocado oil can also be used.

For the Sauce

15 ounces diced tomatoes (drained, one can) Juicy base; fresh tomatoes can be substituted for a homemade touch.
15 ounces black beans (drained and rinsed, one can) Healthy fiber; kidney beans are a great alternative.
8 ounces roasted peppers (drained and chopped) Adds sweetness; fresh bell peppers can be used.
1 cup corn (frozen and thawed) Adds sweetness and texture; canned corn can be substituted.
1 cup Tex-Mex cheese blend For that cheesy goodness; use a dairy-free cheese to make it vegan.
2-3 pieces green onions (chopped) Fresh garnish; chives can be a milder substitute.
½ bunch cilantro (chopped) Brightens up flavors; parsley can stand in if cilantro isn’t your favorite.

Method

Preparation

Preheat the oven to 400°F.
Rub the chicken breasts with a mixture of garlic powder, onion powder, cayenne pepper, kosher salt, and half of the olive oil.

Cooking

Heat the remaining olive oil in an oven-safe skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden. Set the chicken aside on a plate.
In the same skillet, add the drained diced tomatoes, black beans, roasted peppers, and corn. Stir to combine.
Sprinkle half of the Tex-Mex cheese blend over the vegetable mixture. Allow it to melt for a couple of minutes.
Once the sauce is bubbling, place the seared chicken back into the skillet. Top with the remaining cheese. Transfer the skillet to the oven and bake for about 15 minutes or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
Top the dish with diced green onions and chopped cilantro. Serve hot, straight from the skillet.

Notes

Pair this dish with fluffy rice, warm tortillas, or a fresh side salad. Store leftovers in an airtight container for up to 3-4 days. You can freeze for up to three months; thaw in the fridge before reheating.