Ingredients
Scale
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper (to taste)
- 2 tablespoons olive oil
- 1/2 medium onion (chopped)
- 1 (10 ounce) can Ro-tel diced tomatoes & green chilies (drained)
- 1 (14 ounce) can black beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro (chopped, optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut chicken breasts in half lengthwise and season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken for 3-4 minutes on each side until golden.
- Remove chicken; sauté chopped onion in the same skillet until softened.
- Stir in drained tomatoes, black beans, corn, and smoked paprika; heat through.
- Return chicken to skillet, top with the mixture, and sprinkle cheese on top.
- Bake for 5-7 minutes or until chicken reaches 165°F (74°C) and cheese is melted.
- Optional: Broil briefly for a golden finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of skillet (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg