Southwestern Chicken

Bring bold flavors to your dinner table with this irresistible Southwestern Chicken recipe! Perfectly seasoned with a smoky blend of cumin, chili powder, smoked paprika, and garlic, these tender chicken breasts are pan-seared to golden perfection and then simmered with zesty lime juice. Paired with a vibrant medley of black beans, sweet corn, and diced tomatoes with green chilies, this dish is a hearty, protein-packed meal infused with Southwestern flair. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights, and it tastes even better with a sprinkle of fresh cilantro and optional garnishes like shredded cheese or sour cream. Whether you’re craving a quick family dinner or a crowd-pleasing dish for your next gathering, Southwestern Chicken is a flavor-packed favorite that brings the heat and comfort to your table.

Nutriscore Rating: 74/100

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 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole lime
• 1 cup canned black beans
• 1 cup canned corn
• 1 cup diced tomatoes with green chilies (e.g., Rotel)
• 2 tablespoons fresh cilantro
• 0.5 cup shredded cheese (optional, for garnish)
• 0.25 cup sour cream (optional, for garnish)

Directions

Step 1

Pound the chicken breasts to an even thickness to ensure even cooking.

Step 2

In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix well.

Step 3

Rub the spice mixture all over the chicken breasts to coat them evenly.

Step 4

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until browned.

Step 5

Reduce the heat to medium-low, squeeze the juice of the lime over the chicken, and cover the skillet. Cook for 10-15 minutes, flipping the chicken halfway through, until an internal temperature of 165°F (74°C) is reached.

Step 6

While the chicken is cooking, drain and rinse the black beans and corn. If using canned diced tomatoes with green chilies, do not drain them.

Step 7

Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board. Add the black beans, corn, and diced tomatoes with their juices to the skillet and stir to combine. Cook for 3-4 minutes until heated through.

Step 8

Slice the rested chicken into strips and return them to the skillet. Toss to coat with the bean and corn mixture.

Step 9

Sprinkle with chopped cilantro and serve hot. Optionally, garnish with shredded cheese and a dollop of sour cream.

Nutrition Facts

Serving size	(1598.8g)

Amount per serving	% Daily Value*
Calories	2288.7

Total Fat 86.0g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 681.6mg	0%
Sodium 5203.6mg	0%
Total Carbohydrate 117.9g	0%
Dietary Fiber 30.1g	0%
Total Sugars 16.9g
Protein 256.5g	0%

Vitamin D 19.0IU	0%
Calcium 737.1mg	0%
Iron 17.3mg	0%
Potassium 3720.3mg	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: 34.1%

Protein: 45.2%

Carbs: 20.8%