Santa Fe Chicken with Saffron Rice

Bursting with vibrant Southwestern flavors, Santa Fe Chicken with Saffron Rice is a delightful fusion of bold spices and aromatic saffron. This one-pan wonder pairs juicy, spice-rubbed chicken breasts with a colorful medley of sautéed bell peppers, sweet corn, and hearty black beans, all served atop fragrant saffron-infused rice. A zesty squeeze of lime juice and a sprinkle of fresh cilantro add the perfect finishing touch to this wholesome, flavor-packed dish. Perfect for weeknight dinners or casual entertaining, this recipe offers a stunning presentation and authentic taste that’s sure to wow your taste buds. Ready in under an hour, it’s a crowd-pleasing way to enjoy the best of Southwestern cuisine with a gourmet twist!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Yellow onion, diced
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1 cup Black beans, drained and rinsed
• 2 cups Chicken broth
• 1.5 cups Basmati or jasmine rice
• 0.5 teaspoon Saffron threads
• 2 tablespoons Lime juice
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

In a small bowl, mix garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper. Rub this spice mixture onto both sides of the chicken breasts to coat evenly.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced bell peppers and onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.

Step 4

Stir in the corn kernels and black beans, cooking for an additional 2 minutes. Remove the vegetable mixture from the skillet and set aside.

Step 5

In a medium saucepan, bring chicken broth to a boil. Add the saffron threads and rice, stirring to combine. Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.

Step 6

Once the rice is cooked, fluff it with a fork and stir in the lime juice to brighten the flavor.

Step 7

To serve, layer the saffron rice on a plate. Add the sautéed vegetable mixture on top, followed by the cooked chicken breasts.

Step 8

Garnish with fresh chopped cilantro and serve immediately. Enjoy your Santa Fe Chicken with Saffron Rice!

Nutrition Facts

Serving size	(2408.4g)

Amount per serving	% Daily Value*
Calories	2471.5

Total Fat 73.1g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 572.0mg	0%
Sodium 4080.7mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 31.0g	0%
Total Sugars 28.2g
Protein 257.4g	0%

Vitamin D 0IU	0%
Calcium 308.7mg	0%
Iron 16.2mg	0%
Potassium 2513.1mg	0%

*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.

Source of Calories

Fat: 26.8%

Protein: 41.9%

Carbs: 31.3%