Easy Recipes (Print Version)
# Ingredients:
01 -
2 large chicken breasts.
02 -
1/2 teaspoon garlic powder.
03 -
1/2 teaspoon chili powder.
04 -
Salt & pepper to taste.
05 -
2 tablespoons olive oil.
06 -
1/2 medium onion, chopped.
07 -
1 (10 ounce) can Ro-tel diced tomatoes & green chilies, drained.
08 -
1 (14 ounce) can black beans, drained & rinsed.
09 -
1 (12 ounce) can corn, drained.
10 -
1/2 teaspoon smoked paprika.
11 -
1 cup Mexican cheese blend.
12 -
Fresh cilantro, chopped (optional).
# Instructions:
01 -
Preheat the oven to 400°F and move the rack to the middle position.
02 -
Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with garlic powder, chili powder, and salt & pepper.
03 -
Add oil to an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove from the pan.
04 -
Add the onion to the skillet and sauté for 5 minutes until softened and lightly browned.
05 -
Stir in the Ro-tel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, scraping the browned bits from the bottom of the pan.
06 -
Add the chicken back in and spoon some of the tomatoes/beans/corn mixture onto the chicken. Sprinkle cheese over everything.
07 -
Place the skillet in the oven for 5-7 minutes until the chicken is cooked through (165°F) and the cheese is melted. Broil for a few minutes to brown the cheese if desired.
08 -
Top with chopped cilantro if using, and serve immediately.
# Notes:
01 -
Optional: You can substitute the chicken breasts with boneless, skinless thighs for a juicier option.