Description
This Santa Fe Chicken recipe is a flavorful and cheesy baked dish featuring tender chicken breasts topped with a zesty mix of black beans, corn, tomatoes, and gooey cheeses. It’s a simple yet satisfying meal that brings a taste of the Southwest to your table.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Bean and Corn Mixture:
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
Cheese Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Season the chicken: Mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub chicken with olive oil and seasonings, then place in the baking dish.
- Prepare the bean and corn mixture: Combine black beans, corn, and diced tomatoes. Spoon over and around the chicken.
- Bake: Cover with foil and bake for 25 minutes. Remove foil, add cheeses, and bake uncovered for 10–15 more minutes until chicken is cooked and cheese is melted.
- Serve: Garnish with cilantro and lime wedges.
Notes
- Great with rice, quinoa, or tortilla chips.
- For extra heat, add diced jalapeño to the mixture.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 430
- Sugar: 4g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 110mg
