Speedy South of the Border Chicken
Transform dinner into a fiesta with this flavorful and effortless Speedy South of the Border Chicken recipe! Ready in just 30 minutes, this dish combines tender, taco-seasoned chicken breasts with a vibrant medley of black beans, sweet corn, and zesty diced tomatoes with green chilies, all topped with a melty blanket of shredded Mexican cheese. A squeeze of fresh lime juice and a sprinkle of cilantro elevate the bold Tex-Mex flavors, making it a perfect weeknight dinner option. Serve it hot with rice, tortillas, or even a side salad for a complete, satisfying meal that’s as quick as it is delicious. Whether you're craving Mexican-inspired cuisine or looking for an easy one-pan recipe, this dish checks all the boxes! Keywords: speedy chicken recipe, Tex-Mex, one-pan dinner, quick weeknight meals, South of the Border.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded Mexican blend cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Pound the chicken breasts to an even thickness for uniform cooking.
Step 2
Heat olive oil in a large skillet over medium-high heat.
Step 3
Season both sides of the chicken breasts with taco seasoning, salt, and black pepper.
Step 4
Sear the chicken in the hot skillet for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the black beans, frozen corn, and diced tomatoes with green chilies. Stir well to combine and cook for 5 minutes until heated through.
Step 6
Reduce the heat to low and stir in the lime juice and chopped cilantro.
Step 7
Nestle the cooked chicken breasts back into the skillet on top of the bean and corn mixture to absorb the flavors.
Step 8
Sprinkle the shredded Mexican blend cheese evenly on top of the chicken and cover the skillet with a lid for 2-3 minutes, or until the cheese is melted.
Step 9
Garnish with additional chopped cilantro and serve hot with rice, tortillas, or a fresh side salad.
Nutrition Facts
| Serving size | (1390.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1955.8 |
| Total Fat 56.8g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 4585.7mg | 0% |
| Total Carbohydrate 107.4g | 0% |
| Dietary Fiber 31.1g | 0% |
| Total Sugars 7.2g | |
| Protein 245.0g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 238.9mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3138.7mg | 0% |
Source of Calories