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This Santa Fe Chicken is a vibrant and flavour-packed dish that brings together a variety of textures and tastes. The chicken is succulent and juicy, while the colourful vegetable mixture adds a wonderful balance of sweetness and spice. Topped with melted cheese and fresh coriander, it’s a meal that’s both hearty and refreshing.
- Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (400g) diced tomatoes with green chillies
- 1 cup sweetcorn, drained
- 1 can (400g) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup fresh coriander, chopped
- 1 tablespoon lime juice
Directions:
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease a baking dish large enough to fit the chicken breasts comfortably.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and red bell pepper. Cook for 4-5 minutes, or until the vegetables are softened.
- Stir in the diced tomatoes with green chillies, sweetcorn, black beans, ground cumin, paprika, and chilli powder. Let the mixture simmer for 5-7 minutes to heat through and allow the flavours to combine. Season with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet, spooning the vegetable mixture over the top.
- Sprinkle the shredded cheddar cheese over the chicken and vegetable mixture.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese has melted and is bubbly.
- Remove from the oven and drizzle with fresh lime juice and chopped coriander before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings
