Southwest Chicken Skillet
A flavorful, one-pan Southwest chicken skillet packed with veggies and protein. Simple, satisfying, and perfect for meal prep or a quick dinner.
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 2 T olive oil divided
- 1 oz fajita seasoning mix
- 1 T butter
- 1 small medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 15 oz can fire-roasted diced tomatoes
- 15 oz black beans drained and rinsed
- 1 tsp chili powder
- .5 tsp ground cumin
- .5 tsp paprika
- .25 tsp ground coriander
- .25 c minced fresh cilantro
- 2 T lime juice
- 8 oz corn drained
Fajita Seasoning (1oz)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- .5 tsp dried oregano
- .5 tsp garlic powder
- .5 tsp onion powder
- .25 tsp cayenne pepper
- .5 tsp salt
- .25 tsp black pepper
Instructions
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Season the whole chicken breasts with half the fajita seasoning. Sear chicken 3–4 minutes per side until lightly golden. Remove and set aside.
- In the same skillet, add remaining 1 Tbsp olive oil and butter.
- Sauté onion and bell peppers for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in diced tomatoes, black beans, chili powder, cumin, paprika, coriander, and corn. Reduce heat to medium-low.
- Return chicken breasts to the skillet, cover, and simmer 15–20 minutes until chicken is fully cooked (internal temp 165°F).
- Remove chicken from the skillet, slice or shred if you choose, and return to the pan.
- Stir in cilantro and lime juice, mixing everything together. Serve warm as-is or with a side of greens for a complete meal.
Notes
Calories - 515
Protein - 56g
Carbs - 16g
Fat - 36g