Santa Fe Chicken Skillet Recipe

Name: Santa Fe Chicken Skillet
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
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; 1 tablespoon vegetable oil; 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 (4.5 oz) Old El Paso™ chopped green chiles; 1/4 cup crumbled queso fresco cheese; 1/4 cup chopped fresh cilantro; Lime wedges, as desired

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
1 tablespoon vegetable oil
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 (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

	PREP TIME 45m	COOK TIME 45m	TOTAL TIME 1h30m
YIELD 4 servings

Instructions

In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander.
Add chicken; stir to coat.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.
Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F).
Transfer to plate, and keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium heat.
Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt.
Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
Garnish with cheese and cilantro.
Serve with lime wedges.