Southwest Chicken

Bring bold flavors to your dinner table with this Southwest Chicken recipe, a one-skillet wonder brimming with vibrant spices and wholesome ingredients. Juicy, seared chicken breasts are seasoned with a smoky blend of chili powder, cumin, and paprika, then baked to perfection atop a colorful medley of sautéed bell peppers, onions, sweet corn, and hearty black beans. A zesty splash of fresh lime juice and a garnish of chopped cilantro add a bright, fresh finish to this crowd-pleasing dish. Perfect for busy weeknights, this 40-minute recipe is both simple to prepare and versatile—serve it over rice, quinoa, or a crisp side salad for a complete meal infused with Southwest flair.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1 piece red bell pepper, diced
• 1 piece yellow bell pepper, diced
• 1 piece onion, diced
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.

Step 3

Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken pieces, then coat them generously with the spice mixture.

Step 4

In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown but not fully cooked. Remove from the skillet and set aside.

Step 5

In the same skillet, reduce the heat to medium and add the diced red bell pepper, yellow bell pepper, and onion. Sauté for 3-4 minutes until softened.

Step 6

Add the corn kernels and black beans to the skillet, cooking for another 2 minutes. Stir in the lime juice and half of the chopped cilantro.

Step 7

Nestle the chicken breasts back into the skillet, spooning some of the vegetable mixture over the top.

Step 8

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 9

Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with the remaining fresh cilantro before serving.

Step 10

Serve the Southwest Chicken hot, either as-is or with a side of rice, quinoa, or a fresh green salad.

Nutrition Facts

Serving size	(1603.9g)

Amount per serving	% Daily Value*
Calories	1959.3

Total Fat 58.1g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 611.9mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 28.7g	0%
Total Sugars 29.7g
Protein 242.4g	0%

Vitamin D 7.0IU	0%
Calcium 266.8mg	0%
Iron 15.9mg	0%
Potassium 3815.4mg	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: 26.9%

Protein: 49.8%

Carbs: 23.3%