Southwestern Fiesta Chicken Recipe


I am so in love with this Southwestern Fiesta Chicken!!  It’s so good, quick, and easy. It’s perfect for throwing together on a weeknight. And it’s 1000% better than anything you’ll get at a restaurant!

YIELD: 4 SERVINGS.

Ingredients:

CILANTRO LIME RICE
1 cup long grain white rice
2 cups water
1 teaspoon salt
juice of 1 lime
2-3 tablespoons cilantro, chopped

FOR THE CHICKEN
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco seasoning
2 tablespoons olive oil
2 cups diced onion (about 1 onion)
2 cups diced bell peppers (about 3 bell peppers)
2 cups corn (fresh or frozen)
3-4 cloves garlic, minced
1 (14.5 ounce) can black beans, drained
1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
1 avocado, diced

Directions:

  1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
  2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
  3. Visit Southwestern Fiesta Chicken @ kevinandamanda.com for full directions.

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