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Santa Fe Chicken Skillet

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  • Prep 45 min
  • Total 45 min
  • Servings 4
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Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.
By Betty Crocker Kitchens
Updated Nov 3, 2020
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Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 3/4 cup chopped red onions
  • 1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
  • 1/2 cup chopped red or orange bell pepper
  • 1 cup frozen corn (from 12-oz package)
  • 1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, as desired

Steps

  • 1
    In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • 2
    In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • 3
    In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 4
    Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • 5
    Garnish with cheese and cilantro. Serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try to cut your onion, zucchini and pepper to uniform size. This will help everything get done at the same time.
  • tip 2
    Queso fresco, “fresh cheese” in Spanish, is a mild, salty and acidic cheese that’s perfect for crumbling over any number of dishes, from this skillet dinner to enchiladas. Think of it as akin to goat cheese or feta in that it’s fresh and light. It’s also widely available in large grocery stores.

Nutrition

330 Calories, 10g Total Fat, 33g Protein, 27g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: About 1 1/2 Cups
Calories
330
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1000mg
42%
Potassium
510mg
15%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
24%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This recipe is a great introduction to New Mexican cooking, which is a distinct American regional cuisine combining traditions from indigenous peoples, Spanish settlers and neighboring Mexico, among other influences. Expect to find ingredients like green chiles, corn, anise, zucchini, beans and more!
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