Tex-Mex? Tex-Yes! This fuss-free and delicious dinner is bursting with flavor. Enjoy as-is or wrap in a tortilla for a meal on the go.
Servings: 6 servings
Serving Size: 1 serving (248g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 238 calories / 19g carbs / 31g protein / 4g fat
- 1 1/2 lbs (681g) skinless, boneless chicken breasts
- 1 teaspoon salt
- 2 teaspoons olive oil (divided)
- 1 large (230g) red onion (sliced)
- 1 (150g) bell pepper (sliced)
- 1 cup (165g) corn kernels (fresh or frozen)
- 1 15-ounce can (260g) black beans (rinsed and drained)
- 1 cup (240g) ‘Herdez’ roasted salsa roja
- 1/2 cup (56g) “Kraft” 2% Mexican style four cheese blend
- Preheat the oven to 450 degrees F.
- Working on a clean, sturdy surface, pat chicken dry and place between two pieces of plastic wrap or wax paper. Pound chicken with the flat side of a meat mallet, rolling pin, or small skillet until they’re an even thickness (about 1/2-inch). Season both sides with salt.
- Heat one teaspoon of oil in a large, nonstick, oven-safe skillet over medium-high heat. Add chicken breasts and sear 3-4 minutes on each side until nicely browned. Remove chicken and set aside.
- Drizzle the remaining 1 teaspoon of olive oil into the pan and add the onion, bell pepper, and corn. Sauté 5-6 minutes, stirring frequently, until the onions and bell peppers are soft. Stir in black beans and salsa roja and continue to cook for an additional 1-2 minutes, until the sauce is heated through.
- Place the chicken back into the pan, nestling it into the sauce, and sprinkle with cheese. Transfer the entire skillet into the oven and bake for 4-5 minutes until the cheese is melted and chicken is cooked through (a thermometer inserted into the chicken should read at least 165 degrees F).
- Slice chicken breast and serve with sauteed bell peppers, onions, and beans. Enjoy with tortillas, If desired (macros not included).
- Pounding the chicken first ensures faster, even cooking. Alternatively, thin-sliced boneless-skinless chicken breasts are available for purchase at most grocery stores.
- Leftovers may be stored in an airtight container in the fridge for up to 4 days. To reheat, place leftovers in a nonstick pan and cook over medium-high heat until heated through.
- Substitute with any tomato-based salsa as desired. Macros may vary slightly.