Ingredients
Scale
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- ½ onion, chopped
- 2 cloves garlic, minced
- 15 ounces canned black beans, drained (1 can)
- 15 ounces canned corn, drained (1 can)
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice (from 1 lime)
- 1 cup shredded Mexican blend cheese
- ½ cup chopped fresh cilantro
- 3 cups cooked white rice (for serving)
Instructions
- Preheat your oven to 400°F. Mix 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon salt, smoked paprika, onion powder, black pepper, and garlic powder in a bowl.
- Drizzle 1 tablespoon olive oil over chicken. Rub spice mix evenly on each breast.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Sear chicken for 3-4 minutes per side until browned. Remove and set aside.
- Add remaining oil to skillet. Cook onion with ½ teaspoon salt for 2-3 minutes. Add garlic and cook 30 seconds.
- Stir in black beans, corn, tomatoes, remaining chili powder, cumin, and lime juice. Mix well.
- Place chicken back in skillet. Sprinkle cheese on top. Bake 10-15 minutes until chicken reaches 165°F.
- Remove from oven. Garnish with cilantro. Serve hot over rice.
Notes
- Use a cast iron or oven-safe skillet.
- Adjust spice levels to your preference.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with toppings and rice
- Calories: 580
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 105mg