Santa Fe Chicken
Hello! Today I’m going to share an easy Tex-Mex chicken recipe with you that my family loves.
I love using marinades on my chicken to give it a little more flavor. I’m including the marinade recipe here, but you do not have to marinate your chicken, that’s entirely up to you. I’m simply sharing it because that’s the way I make it. If you marinate your chicken, try to give it at least a couple of hours. I usually put mine in sometime in the morning and turn it over a few times during the day. You can leave it in the marinade overnight if you want.
One of the seasonings I use is Kick’n Chicken by Weber. This stuff is amazing! It gives chicken such great flavor. I had my mama hooked on it before she passed. She used it on everything, not just chicken. She really liked it on pork chops. If you haven’t tried it, I highly recommend picking up a bottle. You can even get it at Dollar General!
This chicken tastes amazing and when you add all the gorgeous vegetables to it… y’all you’re going to love this! The veggies pair perfectly with the chicken and make this a perfect one pan meal. You can serve it alone, but I like it with this quick mexican rice.
Here’s what you’ll need:
3 – 4 chicken breasts (cut in half if thick)
2 TBSP taco seasoning
1 can black beans (drained and rinsed)
1 can Rotel tomatoes
1 can Mexicorn
1 small red bell pepper (sliced into small strips)
1 small green bell pepper (cut into small strips)
1 red onion diced
2 cloves garlic (minced)
2 cups cheddar cheese (shredded)
Cilantro (chopped for garnish, if desired)
Salt to taste
For the marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Franks Red Hot
1 tsp lime juice
2 tsp Weber Kick’n Chicken
1 tsp sugar
1 tsp dried cilantro (optional)
1 tsp smoked paprika
1 tsp ancho chili powder
1 tsp cumin
1/2 tsp salt
1 TBSP minced garlic
1 TBSP minced onion
Ok. Let’s do this!
I start by mixing up my marinade. I place my chicken in a gallon sized ziplock bag and pour in the marinade. Close the bag, removing as much air as possible. Rub the marinade around on the chicken and place in the refrigerator. Turn the bag over occasionally.
Next I grill my chicken. You could also pan fry it if you don’t have a grill pan. Sprinkle a little bit of taco seasoning on both sides of the chicken. Cook it for 5-7 minutes per side, over medium high heat, until juices run clear and chicken reaches an internal temperature of 165°.
In a large skillet (I use a 12 inch cast iron), cook the garlic, onion, corn and peppers in a little bit of oil for about 5 minutes over medium high heat.
Add in the black beans and Rotel. Salt if desired. Cook for another minute or two, until beans are warm.
Remove veggie mixture from skillet. Place chicken breasts into skillet and top with cheese. Pour veggie mixture back into pan. Cover and cook until cheese has melted.
Garnish with cilantro and serve.
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Thanks for stopping by!
Santa Fe Chicken
Ingredients
- 3 – 4 chicken breasts cut in half if thick
- 2 TBSP taco seasoning
- 1 can black beans drained and rinsed
- 1 can Rotel tomatoes
- 1 can Mexicorn
- 1 small red bell pepper sliced into small strips
- 1 small green bell pepper cut into small strips
- 1 red onion diced
- 2 cloves garlic minced
- 2 cups cheddar cheese shredded
- Cilantro chopped for garnish, if desired
- Salt to taste
- For the marinade:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Franks Red Hot
- 1 tsp lime juice
- 2 tsp Weber Kick’n Chicken
- 1 tsp sugar
- 1 tsp dried cilantro optional
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 TBSP minced garlic
- 1 TBSP minced onion
Instructions
- I start by mixing up my marinade. I place my chicken in a gallon sized ziplock bag and pour in the marinade. Close the bag, removing as much air as possible. Rub the marinade around on the chicken and place in the refrigerator. Turn the bag over occasionally.
- Next I grill my chicken. You could also pan fry it if you don’t have a grill pan. Sprinkle a little bit of taco seasoning on both sides of the chicken. Cook it for 5-7 minutes per side, over medium high heat, until juices run clear and chicken reaches an internal temperature of 165°.
- In a large skillet (I use a 12 inch cast iron), cook the garlic, onion, corn and peppers in a little bit of oil for about 5 minutes over medium high heat.
- Add in the black beans and Rotel. Salt if desired. Cook for another minute or two, until beans are warm.
- Remove veggie mixture from skillet. Place chicken breasts into skillet and top with cheese. Pour veggie mixture back into pan. Cover and cook until cheese has melted.
- Garnish with cilantro and serve.