Ingredients
- 2 large chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt & pepper, to taste
- 2 tbsp olive oil
- 1/2 medium onion, chopped
- 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
- 1 (14 oz) can black beans, drained & rinsed
- 1 (12 oz) can corn, drained
- 1/2 tsp smoked paprika
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C) and move rack to middle position.
- Slice chicken breasts lengthwise into four cutlets. Season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté onion for 5 minutes until softened.
- Add Rotel tomatoes, black beans, corn, and smoked paprika. Stir and heat through, scraping up browned bits.
- Return chicken to skillet, spoon tomato mixture over top, and sprinkle cheese evenly.
- Bake 5–7 minutes until chicken is cooked through (165°F/74°C) and cheese melted. For browned cheese, broil briefly.
- Garnish with cilantro and serve immediately.
Notes
- Use mild Rotel for less spice, or hot Rotel/jalapeños for extra heat.
- Substitute canned tomatoes + green chilies if Rotel isn’t available.
- Frozen corn works just as well as canned.
- Add bell peppers or zucchini when sautéing onion for extra veggies.
- Slice cooked chicken and use as taco or burrito filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan Skillet + Oven
- Cuisine: Southwest/Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
