Santa Fe Chicken with Black Beans, Corn, and Sweet Peppers
"Chicken breast sautéed with red onion, sweet pepper, black beans, and cheddar""
Serves 4-6 | Prep Time 10-15 minutes | Cook Time 20-30 minutesWhy I Love This Recipe
Chicken works beautifully with Southwest flavors. The chicken can be served as it is or it can be cut in strips and served with tortillas along side.
Ingredients You'll Need
4 chicken breasts, boneless, skinless, and cut in half horizontally
2 T. GF taco seasoning
1 t. cayenne pepper
Freshly ground sea salt to taste
1 T. olive oil
2 cloves garlic, minced
1 small red onion, chopped
2 sweet red peppers, chopped
15 oz. can black beans, rinsed and drained
15 oz. can whole kernal corn or frozen corn
2 c. shredded sharp cheddar cheese
freshly chopped cilantro for serving
Directions
Mix together taco seasoning, cayenne, and salt to taste. Season chicken on both sides with this mixture. Heat oil in a large skillet, add chicken and brown slowly on both sides until chicken is cooked through and instant thermometer registers 165F. Remove chicken and set aside. Add onion and peppers to skillet and cook until translucent, add garlic and cook until veggies are tender. Add black beans and corn, stir and cook until heated through, remove mixture to a bowl. Add chicken back to skillet, top with veggie mixture, sprinkle cheese over all and cover until cheese melts. Top with freshly chopped cilantro to serve.
