Ingredients
Scale
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1/2 medium onion (chopped)
- 1 (10-ounce) can Ro-tel diced tomatoes & green chilies (drained)
- 1 (14-ounce) can black beans (drained & rinsed)
- 1 (12-ounce) can corn (drained)
- 1 cup Mexican cheese blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper (to taste)
Instructions
- Preheat your oven to 400°F.
- Cut the chicken breasts in half lengthwise and season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat; cook the chicken cutlets for about 3-4 minutes on each side until golden. Remove from skillet.
- Sauté chopped onions in the same skillet until softened (about 5 minutes).
- Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika; heat through.
- Return the chicken to the skillet, spooning the mixture over it, then sprinkle with cheese.
- Bake for 5-7 minutes until chicken reaches an internal temperature of 165°F and cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 75mg