Southwest Chicken Skillet

5 from 1 vote

Quick and easy Southwest Chicken Skillet uses simple ingredients and is bursting with flavor. Great for meal prep, it has minimal cleanup and is made in just 30 minutes. Great for busy weeknights when you want a delicious meal with minimal fuss.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 609kcal

Author: Tammi

Ingredients

1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
1 tsp paprika
1 lb chicken breast cubed
2 tbsp olive oil
1 red bell pepper chopped
1 cup corn
1 cup black beans drained and rinsed
540 ml diced tomatoes
1 cup chicken broth
1 cup long grain rice
1 cup white cheddar cheese shredded

Instructions

Season the chicken with chili powder, cumin, paprika, and garlic powder. Toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, until lightly browned.
Add the bell pepper, corn, and black beans. Sauté for 2–3 minutes until vegetables are slightly tender.
Stir in the diced tomatoes, chicken broth, and rice. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and sprinkle shredded white cheddar cheese over the top. Cover and let sit for 2–3 minutes until the cheese is melted.
Serve warm and garnish with fresh cilantro, jalapenos , or avocado if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition