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Santa Fe Chicken Skillet
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Prep Time:
45 minutes
Total Time:
45 minutes
Quick and easy Santa Fe Chicken skillet meal in under an hour. Use pantry staples, cook in skillet, enjoy a balanced family-friendly dinner. Santa Fe Chicken Skillet - delicious and ready to serve!
Ingredients:
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 3/4 cup chopped red onions
  • 1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
  • 1/2 cup chopped red or orange bell pepper
  • 1 cup frozen corn (from 12-oz package)
  • 1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, as desired
Instructions:
  • Combine cumin, chili powder, salt, and coriander in a medium bowl. Mix well and add chicken, stirring to coat.
  • Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium-high heat. Cook the chicken for 8 to 10 minutes, stirring frequently, until no longer pink in the center (at least 165°F). Transfer to a plate and keep warm.
  • In the same skillet, heat the remaining 2 teaspoons of oil over medium heat. Sauté the onions, zucchini, and bell pepper for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
  • Add frozen corn, beans, chiles, cooked chicken, remaining cumin, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until heated through.
  • Top with a generous sprinkle of cheese and fresh cilantro. Serve alongside lime wedges for a burst of citrus flavor.

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