Description
This Santa Fe Chicken recipe features tender baked chicken breasts seasoned with a smoky blend of chili powder, cumin, and paprika, topped with a vibrant mix of black beans, corn, and tomatoes, then finished with melted Mexican blend cheese and fresh cilantro. A flavorful, healthy, and hearty meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetable Topping
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
Finishing Touches
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Rub the olive oil evenly over the chicken breasts, then coat them thoroughly with the spice mixture. Place the seasoned chicken in a greased baking dish.
- Prepare Vegetable Mixture: In a separate bowl, mix together the black beans, corn, diced tomatoes, chopped green onions, and lime juice until well combined.
- Assemble and Bake: Spoon the vegetable mixture evenly over the chicken breasts in the baking dish. Cover the dish with aluminum foil to seal in moisture and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded Mexican blend cheese evenly over the top of the chicken and vegetables. Return the dish to the oven and bake uncovered for an additional 5 to 7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the dish from the oven and sprinkle chopped fresh cilantro over the top for a fresh finishing touch. Serve immediately, optionally with rice, quinoa, or warmed tortillas for a complete meal.
Notes
- Serve with rice, quinoa, or in tortillas for a hearty and complete meal.
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- This recipe can be adapted for slow cooker use; cook on low for 4–5 hours until chicken is tender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 370
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 95mg
