Santa Fe Chicken Skillet

Prep 45 min
Total 45 min
Servings 4

With zesty spiced chicken breasts, black beans and a rainbow of vegetables, including corn, green chiles, onion, peppers and zucchini, this skillet makes for a satisfying and well-balanced family meal. The double dose of protein, from beans and chicken, ensures even hearty eaters will get their fill, while those watching their calories can enjoy this meal without a second thought. For a perfect finish, top this meal with a squeeze of fresh lime, sprinkle of chopped cilantro and a crumble of queso fresco! MORE+ LESS-

By Betty Crocker Kitchens

Updated November 21, 2019

Ingredients

teaspoons ground cumin

teaspoons chili powder

3/4

teaspoon salt

1/2

teaspoon ground coriander

lb boneless skinless chicken breasts, cut into 1-inch cubes

tablespoon vegetable oil

3/4

cup chopped red onions

small zucchini, cut in quarters lengthwise and into 1/4-inch slices

1/2

cup chopped red or orange bell pepper

cup frozen corn (from 12-oz package)

cup Progresso™ black beans, drained, rinsed (from 15-oz can)

can (4.5 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

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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.

Expert Tips

Try to cut your onion, zucchini and pepper to uniform size. This will help everything get done at the same time.
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 Information

Nutrition Facts

Serving Size: About 1 1/2 Cups

Calories: 330
Calories from Fat: 90

% Daily Value

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

*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!