Santa Fe Chicken Skillet
Tex-Mex? Tex-Yes! This fuss-free and delicious dinner is bursting with flavor. Enjoy as-is or wrap in a tortilla for a meal on the go.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Meat tenderizer
- Rolling pin
- Instant-read thermometer
- Nonstick skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Plastic wrap
- Wax paper
- Plate
- Serving platter
Ingredients
- 1 1/2 lbs (681g) skinless, boneless chicken breasts
- 1 teaspoon salt
- 2 teaspoons olive oil (divided)
- 1 large (230g) red onion (sliced)
- 1 (150g) bell pepper (sliced)
- 1 cup (165g) corn kernels (fresh or frozen)
- 1 15-ounce can (260g) black beans (rinsed and drained)
- 1 cup (240g) ‘Herdez’ roasted salsa roja
- 1/2 cup (56g) “Kraft” 2% Mexican style four cheese blend
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