Description
Santa Fe Chicken is a delicious Tex-Mex inspired dish featuring tender chicken breasts topped with a flavorful combination of black beans, corn, tomatoes, and cheese. This easy-to-make recipe is perfect for a family dinner or entertaining guests.
Ingredients
Scale
Ingredients:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 (15‑oz) can black beans, drained and rinsed
- 1 (15‑oz) can corn, drained
- 1 (15‑oz) can diced tomatoes with green chilies
- 1 small red bell pepper, diced
- 1 small yellow onion, diced
- 1 packet taco seasoning or 2 tablespoons homemade mix
- 1 cup shredded cheddar or Mexican blend cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F. Heat olive oil in a skillet over medium heat and sear chicken breasts 2–3 minutes per side until lightly browned.
- Transfer chicken to a greased 9×13-inch baking dish. In a bowl, combine black beans, corn, diced tomatoes with chilies, bell pepper, onion, taco seasoning, salt, and pepper.
- Pour mixture evenly over chicken. Cover with foil and bake for 25–30 minutes until chicken is cooked through and reaches 165°F internal temperature.
- Remove foil, sprinkle with cheese, and return to oven for 5 minutes until melted. Garnish with fresh cilantro and serve hot.
Notes
- Serve over rice, quinoa, or in tortillas for a complete meal.
- For a creamier version, mix ½ cup sour cream or cream cheese into the bean and corn mixture before baking.
- This recipe can also be made in a slow cooker on low for 4–5 hours.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern, American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: ~340
- Sugar: ~5 g
- Sodium: ~780 mg
- Fat: ~12 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~7 g
- Protein: ~38 g
- Cholesterol: ~95 mg
