South of the Border Chicken

Bring bold, vibrant flavors to your table with South of the Border Chicken, a one-skillet recipe that transforms simple ingredients into a fiesta of taste. Juicy, golden-seared chicken breasts are nestled in a zesty sauce made from diced tomatoes, bell peppers, garlic, and a harmony of spices like cumin, chili powder, and smoked paprika. Topped with melted cheddar or Mexican blend cheese and a sprinkle of fresh cilantro, this dish combines smoky-sweet heat with creamy, cheesy goodness. Perfect for weeknight dinners, this easy recipe is ready in just 45 minutes and pairs beautifully with rice, warm tortillas, or a crisp salad. Give your dinner a Tex-Mex twist that everyone will love!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 3 cloves garlic, minced
• 1 14.5-ounce can canned diced tomatoes (with green chilies, if desired)
• 0.33 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar or Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

Sear the chicken breasts in the hot skillet for 2-3 minutes per side, just until golden brown. Remove the chicken from the pan and set aside (it will continue cooking later).

Step 4

In the same skillet, add the diced onion and cook for 2-3 minutes until softened.

Step 5

Add the sliced red and green bell peppers to the skillet and sauté for an additional 3-4 minutes, until the vegetables are slightly tender.

Step 6

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 7

Add the canned diced tomatoes (with their juices), chicken broth, ground cumin, chili powder, smoked paprika, and an extra pinch of salt. Stir to combine.

Step 8

Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 9

Remove the skillet from heat and sprinkle the shredded cheese evenly over the chicken and vegetables.

Step 10

Cover the skillet again for 2-3 minutes, or until the cheese is melted and gooey.

Step 11

Garnish with fresh cilantro, if desired, and serve hot. This dish pairs well with rice, tortillas, or a fresh salad.

Nutrition Facts

Serving size	(1698.0g)

Amount per serving	% Daily Value*
Calories	2073.5

Total Fat 90.8g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 711.6mg	0%
Sodium 4657.9mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 23.2g
Protein 253.0g	0%

Vitamin D 31.0IU	0%
Calcium 1042.2mg	0%
Iron 12.6mg	0%
Potassium 3348.5mg	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: 40.1%

Protein: 49.7%

Carbs: 10.1%