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Santa Fe Chicken Skillet Recipe

Santa Fe Chicken Skillet
Source: Betty Crocker

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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.

Dinner

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A recipe from Betty Crocker

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