Ingredients
- 2 boneless, skinless chicken breasts (sliced into 4 thinner cutlets)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 sweet onion (such as Vidalia), chopped
- 1 can Ro-tel tomatoes (with green chilies)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 teaspoon smoked paprika
- 1 cup shredded Mexican cheese blend
Instructions
- Season chicken cutlets with salt, pepper, garlic powder, and chili powder.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden and almost cooked through. Remove and set aside.
- Add chopped onion to the skillet and sauté for 3–4 minutes until softened.
- Stir in Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for 2–3 minutes to combine.
- Return chicken to the skillet and sprinkle cheese on top.
- Cover and cook on low (or broil for 1–2 minutes) until cheese is melted and chicken is fully cooked through.
- Remove from heat and let sit for a few minutes before serving.
Notes
- Add jalapeños or cayenne for extra heat.
- Skip beans and corn for a low-carb version—use zucchini or bell peppers.
- Substitute ground turkey or beef for the chicken.
- Stir in sour cream at the end for a creamy finish.
Nutrition
- Serving Size: 1 skillet portion
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg