Southwest Chicken Skillet

$To make the Savory Southwest Chicken Skillet, gather these ingredients: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breast, diced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cumin - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 cup bell peppers (red, green, and yellow), sliced - 1 small red onion, sliced - 1 cup corn kernels (fresh or frozen) - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup black beans, drained and rinsed - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) When choosing fresh ingredients, look for bright colors. For bell peppers, choose firm ones with no soft spots. The chicken should feel moist but not slippery. Opt for whole, canned tomatoes that are intact. Check the corn for a sweet smell and bright color if using fresh. Lastly, for herbs like cilantro, select bunches that smell fresh and look vibrant. If you have allergies, you can swap some ingredients. Use olive oil for canola or avocado oil. For dairy-free options, skip the cheese or use a plant-based substitute. If you're avoiding beans, try adding more veggies like zucchini or mushrooms. For a gluten-free meal, ensure your spices and canned goods contain no gluten. These substitutions keep the meal tasty while meeting your needs. You can find the full recipe above. To start, gather all your ingredients. This will make cooking easy and fun. Here’s what you need: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breast, diced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cumin - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 cup bell peppers (red, green, and yellow), sliced - 1 small red onion, sliced - 1 cup corn kernels (fresh or frozen) - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup black beans, drained and rinsed - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) First, heat your olive oil in a large skillet over medium-high heat. This helps to get that nice flavor going. Next, add the diced chicken and season it with smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook this for about 5 to 7 minutes. You want the chicken to be cooked through and nice and brown. Now, stir in the sliced bell peppers and red onion. Sauté these for another 3 to 4 minutes. You want the veggies to be tender but still colorful. Then, add in the corn, diced tomatoes (with their juices), and black beans. Mix everything well and let it simmer for about 5 minutes. This is when all those flavors come together. Finally, sprinkle the shredded cheese on top of the chicken and veggies. Cover the skillet and cook for another 2 to 3 minutes. You want the cheese to melt and get bubbly. Remove from heat and garnish with fresh cilantro. Serve warm with avocado slices on the side. You can find the Full Recipe for more details. When cooking, I like to use high heat. This helps to brown the chicken. Browning adds depth to the taste. Also, using fresh spices can really lift the dish. Don’t be shy with the spices; they make the meal pop! If you want more flavor, try marinating the chicken for an hour before cooking. A simple mix of olive oil, lime juice, and spices works well. To get juicy chicken, cut it into even pieces. This helps it cook evenly. Always check the chicken with a meat thermometer. It should reach 165°F to be safe. If you overcook it, the chicken can get dry. Let the chicken rest for a few minutes before serving. This keeps the juices in. Remember, practice makes perfect! To save time, prep your ingredients first. Chop your veggies and meat ahead. You can even do this a day before. Store them in the fridge, ready to go. This helps you cook faster when it's time to eat. Also, use pre-diced chicken from the store if you're in a hurry. It cuts down on prep time. If you like heat, add more chili powder. For a smoky flavor, increase the smoked paprika. Don't be shy to taste while cooking. This way, you can find the right balance for your palate. If you want a milder dish, reduce the spices. You can also add a squeeze of lime juice at the end for extra brightness. Serve your Southwest Chicken Skillet on a bed of rice or with warm tortillas. This adds more texture and makes it more filling. Top it with avocado slices for creaminess. You can also add a dollop of sour cream or Greek yogurt for a tangy touch. Fresh cilantro not only looks great but adds more flavor. For a side, consider a simple green salad to round out the meal. For the full recipe, check out the detailed instructions above. {{image_2}} If you want a meatless dish, swap the chicken for firm tofu or chickpeas. Tofu gives a nice texture and absorbs flavors well. Simply dice the tofu and cook it just like the chicken. Chickpeas can be added directly to the skillet, adding protein and fiber. This twist keeps the dish hearty and satisfying. For a seafood twist, add shrimp instead of chicken. Cook the shrimp for around 3-4 minutes until pink. If you prefer beef, use ground beef or thinly sliced steak. Sauté the beef until browned, then follow the same steps in the recipe. Both options give the dish a new flavor profile. Seasonal veggies can boost flavor and nutrition. In the spring, toss in asparagus or zucchini. In the fall, add sweet potatoes or butternut squash. Each season brings fresh produce, allowing you to adjust the skillet to your taste. Feel free to mix and match your favorite vegetables. This keeps the dish exciting and fresh. To keep your Southwest Chicken Skillet fresh, let it cool first. Store it in an airtight container. Make sure to separate any toppings, like avocado or cheese, to keep them fresh. Place the container in the fridge. Use the leftovers within three days for the best taste. When you’re ready to enjoy your leftovers, reheat them on the stove. Use a medium heat setting. Add a splash of water to keep it moist. Stir it often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between, to ensure even heating. If you want to save it for later, freezing is a great option. First, cool the dish completely. Then, place it in a freezer-safe container. Make sure to seal it well. This dish can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight before reheating. Southwest Chicken Skillet draws inspiration from the bold flavors of the American Southwest. This region features a mix of Native American, Mexican, and cowboy cooking styles. You find spices like chili powder, cumin, and smoked paprika, which create a warm and hearty taste. The use of fresh veggies, beans, and cheese adds a colorful, vibrant touch to this dish. Yes, you can prepare Southwest Chicken Skillet ahead of time. Cook it fully and let it cool. Store it in an airtight container. It keeps well in the fridge for up to three days. When ready to eat, heat it on the stove or microwave until warm. This method saves time and gives you a quick meal later. To serve more people, simply double the recipe. Use a larger skillet or pot. Make sure to adjust cooking times as you add more food. Cook the chicken in batches if your skillet is not big enough. This way, it cooks evenly and stays juicy. You can also serve extra sides to fill hungry bellies. Pair Southwest Chicken Skillet with simple sides. Rice or quinoa works great. You can also serve it with a fresh salad. Cornbread or tortilla chips add a nice crunch. For a healthy touch, try avocado slices or a dollop of sour cream. These options balance the meal well and enhance the flavor. This blog post explored the Southwest Chicken Skillet, from fresh ingredient choices to tasty cooking tips. I shared methods for perfect chicken, time-saving hacks, and exciting variations to try. Remember, good meals start with high-quality ingredients. Use the tips on storage and reheating to enjoy leftovers. With these insights, you can confidently create your own delicious skillet dish. I hope you feel inspired to get cooking!$

Cook up a flavor-packed Spicy Southwest Chicken Skillet that’s sure to impress! This one-pan dish is loaded with tender chicken, colorful veggies, and cheesy goodness, making it perfect for weeknight dinners. In just 25 minutes, you can create a scrumptious meal that brings the heat and excitement to your table. Click through for the full recipe and step-by-step instructions to make your dinner time a hit!

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Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breast, diced

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup bell peppers (red, green, and yellow), sliced

1 small red onion, sliced

1 cup corn kernels (fresh or frozen)

1 can (14.5 oz) diced tomatoes with green chilies

1 cup black beans, drained and rinsed

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Add the diced chicken to the skillet, season with smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through and browned.

Stir in the sliced bell peppers and red onion. Sauté for another 3-4 minutes until the vegetables are tender.

Add in the corn, diced tomatoes (with their juices), and black beans. Stir well to combine and let it simmer for about 5 minutes, allowing the flavors to meld together.

Sprinkle the shredded cheese over the chicken and vegetable mixture, cover the skillet, and cook for an additional 2-3 minutes until the cheese is melted and bubbly.

Remove from heat and garnish with fresh cilantro. Serve warm with avocado slices on the side.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4