Cowboy Chicken
834kcal
Ingredients
- 2 teaspoons chili powder divided
- 1 teaspoon ground cumin divided
- 11/2 teaspoons kosher salt divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons olive oil divided
- 4 eless 4-2, skinless chicken breasts (11/2-2 pounds)
- 1/2 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)
- 2 tablespoons lime juice (from 1 lime)
- 1 cup shredded Mexican blend cheese
- 1/2 cup chopped fresh cilantro
- 3 cups cooked white rice for serving
Method
- Preheat the oven to 400°F. Combine the 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 teaspoon salt, smoked paprika, onion powder, pepper, and garlic powder in a small dish.
- Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once heated, place the chicken in the skillet and cook for 3-4 minutes on each side until browned. Do this in 2 batches if needed. Remove the chicken from the pan and set aside.
- Heat the remaining tablespoon of olive oil in the skillet.
- Add in the onion and 1/2 teaspoon salt, and cook for a couple minutes until softened.
- Add in the garlic and cook for 30 seconds.
- Then, stir in the black beans, corn, tomatoes, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and lime juice.
- Add the chicken breasts back to the pan. Then, top with the shredded cheese.
- Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly.
- Top with chopped cilantro and serve with white rice.
Nutrition
Calories 834kcal | Carbohydrates 74g | Protein 70g | Fat 27g | Saturated Fat 8g | Polyunsaturated Fat 3g | Monounsaturated Fat 12g | Trans Fat 0.03g | Cholesterol 178mg | Sodium 2082mg | Potassium 1481mg | Fiber 10g | Sugar 4g | Vitamin A 1374IU | Vitamin C 14mg | Calcium 299mg | Iron 5mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Store leftover cowboy chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.