Santa Fe Chicken
Servings: 4 Servings
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.