Santa Fe Chicken
This Santa Fe Chicken is an easy, weeknight dinner that is naturally gluten free and healthy! This will please even the pickiest of eaters!
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Mexican food is always a win. I could always get down with some Mexican zucchini lasagna or chicken Mexican rice casserole. Unless I don’t feel like cooking…then a chipotle burrito bowl sounds extra amazing.
It’s such a SCORE when I find a dish that pleases everyone, including the pickiest of eaters aka my husband. We all can probably agree that Mexican food is usually a crowd pleaser, but what makes me the HAPPIEST? When the food I cook is approved by the husband! No word of a lie, when I cooked this up and served it to him, he took a bite and immediately said, “YA. That’s good.”
What is Santa Fe Chicken Made of?
Santa Fe Chicken is a one pot dish made from using chicken breast pieces which are well seasoned along with vegetables like corn, tomatoes, black beans. However there are many variation to this dish and you can choose or skip any vegetables depending on your taste and mood.
Recipe Variations
- A great addition to this recipe is to add some bacon into it. The little crunch and extra flavor enhances the dish to a whole new level. All you do is chop some fried bacon and add it after the chicken is cooked.
- If you are not a fan of chicken breasts you can replace it with chicken thigh or leg pieces.
- If you want to add a different set of vegetables or add more to the ingredient list feel free to do so. Bell peppers and zucchini both taste great.
- If you want to make this recipe completely dairy free you can skip the cheese and butter and replace it with vegan cheese instead.
- If you don’t have fresh tomatoes you can also use diced tomatoes for this recipe.
FAQs & Tips
If you have leftovers you can store it in an airtight container in the refrigerator for up to 4 day and in the freezer for 2-3 months. Whenever you want to eat it again you can either reheat in the microwave or oven before serving.
While this chicken recipe is very flavorful, it isn’t spicy. If you want to kick up the heat up a bit, feel free to add a pinch of cayenne pepper or top it off with some chopped jalapeño peppers
When baking up this salsa chicken, you’ll want to make sure it’s cooked through but not overcooked. The key is that it’s done when the internal temperature reaches 165 degrees Fahrenheit, which takes about 30 minutes in an oven set to 350.
If you want to switch things up a bit and add some more to your salsa feel free to add some chopped red onions, jalapeño peppers, or diced bell peppers!
Serving Suggestions
This recipe makes the perfect centerpiece for a Mexican-inspired fiesta. Why not try these other healthy Latin recipes while you’re at it:
Pineapple Grilled Cauliflower Rice Mexican Chicken Bowls
Mexican Tuna Stuffed Zucchini Boats
Recipe
Ingredients
- 1 Lb Boneless, skinless chicken breasts (4 small breasts)
- 2 tsp Taco seasoning, of choice
- Salt
- 2 tsp Olive oil
- 1/2 Cup Cheddar cheese, grated
For the salsa
- 1/4 Cup + 2 Tbsp Corn kernels, thawed if frozen
- 1/4 Cup + 2 Tbsp Tomato, diced
- 1/4 Cup + 2 Tbsp Black beans, drained and rinsed
- 1/4 Cup + 2 Tbsp Avocado, cubed
- 3 Tbsp Cilantro, minced
- Juice of half a lime, + additional for serving
- Salt, to taste
Instructions
- Heat your oven to 350 degrees.
- 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 up 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 an instant read thermometer reads 165 degrees F inside 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
Video
Nutrition
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