This Santa Fe Chicken is an easy, weeknight dinner that is naturally gluten-free and healthy! Plus, it will please even the pickiest of eaters!
Don’t get me wrong. I love the colder months. What I’m not that crazy about is rainy days. Sure, it’s not a big deal when you’re cozy at home and have nowhere to go, but sometimes I get fed up with those gray skies and just crave a little sunshine. Colorful food is always a win in this case, and if there’s one dish that’s guaranteed to lift my spirits with its vibrant shades of red, yellow, and green, it’s Santa Fe chicken! This one-pot dish is made with well-seasoned chicken breasts along with black beans, corn, tomatoes, avocado, and lime. However, there are many variations to this dish, and you can choose or skip any vegetables depending on your taste and mood.
It’s such a SCORE when I find a dish that pleases everyone, including the pickiest of eaters (my husband). We can all probably agree that colorful food is usually a crowd-pleaser, but what makes me the HAPPIEST? When the food I cook is approved by the husband! I’m not kidding; when he took a bite, he immediately said, “YA. That’s good.” With tender chicken topped with zingy flavors, I’m pretty sure you’ll think the same once you give this dish a go!
Is Santa Fe Chicken Healthy?
Yes, this is a healthy dish made with lean chicken breasts, a medley of colorful vegetables, and fiber-rich black beans. For a low-fat version, the cheese can be omitted, but the results won’t be as rich and decadent. My suggestion is to pair the chicken with a crisp green salad or some sautéed veggies like spinach or broccoli to balance out the meal.
If you want to make this recipe completely dairy-free, you can replace the cheese and butter with plant-based varieties.
Delicious Recipe Variations
Sure, never mess with a good thing, but there are a few ways to make this recipe even more irresistible. A great addition would be to add some bacon. The little crunch and extra flavor enhance the dish to a whole new level. All you do is chop some fried bacon and sprinkle it over the chicken right before serving.
If you are not a fan of chicken breasts, you can replace them with chicken thighs or legs, which will yield juicier results but will take a bit longer to cook. In fact, you can even replace the chicken with boneless pork chops!
Play around with your vegetables, too. Diced bell peppers and zucchini both taste great in this dish. If you don’t have fresh tomatoes, you can also use a can of diced tomatoes for this recipe. Finally, black beans can also be replaced with kidney beans or even omitted if you’re not really a fan of beans.
How to Make Ahead And store
You can make the salsa in advance, and it will stay well in the fridge for up to 4 days. Leftover chicken (preferably without the salsa) can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for 2-3 months. The salsa does not freeze well.
Serving Suggestions
This recipe makes the perfect centerpiece for a delicious fiesta. Great sides include Instant-Pot Mexican Rice and Cubed Sweet Potatoes.
Why not try these other healthy Mexican-inspired recipes while you’re at it: Mexican Chicken Bowls With Cauliflower Rice, Mexican Shakshuka, or Mexican Tuna Zucchini Boats.
Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts (4 small breasts)
- 2 teaspoons taco seasoning, of choice
- Salt
- 2 teaspoons olive oil
- 1/2 cup cheddar cheese, grated
For the salsa
- 6 tablespoons corn kernels, thawed, if frozen
- 6 tablespoons tomato, diced
- 6 tablespoons black beans, drained and rinsed
- 6 tablespoons avocado, cubed
- 3 tablespoons cilantro, minced
- Juice of half a lime, plus additional for serving
- Salt, to taste
Instructions
- Preheat your oven to 350℉.
- Place the chicken breasts on a cutting board and flatten with a meat mallet or rolling pin. Season with the taco seasoning and a pinch of salt.
- Heat the oil in a large, oven-safe pan on medium-high heat. Sear the chicken breast until golden brown, about 2 minutes per side.
- Transfer to the oven and bake for 5 minutes. Then, sprinkle the cheese on top and bake until melted and a meat thermometer reads 165℉ in the thickest part of the chicken, about another 3-5 minutes.
- Mix all the salsa ingredients together and season to taste with salt.
- Serve over the chicken and garnish with more lime if desired
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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