Tag: easy mexican

Southwest Chicken Breasts

Southwest Chicken Breasts

by hannahshelbymorgan ♥ 4 Comments

Welcome to your new favorite weeknight dinner!

Get ready to try my favorite weeknight meal of all time! This recipe for Southwest Chicken Breasts is SO easy, delicious & healthy. Bonus points: it looks & tastes like it’s from a restaurant & is easy on the wallet!

The ingredients you will need are:

  • 2-4 chicken breasts
  • 2 cans black beans, drained
  • 1 cup frozen or canned corn
  • 1 can diced green chiles
  • 1/2 red bell pepper, diced
  • 1 bunch of cilantro, chopped
  • 1 cup shredded Colby Jack cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Preheat the oven to 375 degrees Fahrenheit. To begin, combine the black beans, corn, green chiles, red bell pepper & chopped cilantro. Mix it well in a large mixing bowl.

2. Gather your spices–ground cumin, garlic powder, salt & pepper. Combine the spices well in a small dish. I like to use a little ramekin dish!

3. I use a pack of 2 chicken breasts & slice them down the middle. This ensures the chicken will be throughly cooked & also keeps healthy portion sizes in mind. Lay them flat & spread out in a 9×13 glass dish. Use a spoon to sprinkle about 1/4 of the seasoning mix on each 1/2 chicken breast.

4. Spread the black bean/corn mixture over the chicken breasts evenly, making sure to cover the chicken well.

5. Top with Colby Jack cheese before popping it in the oven. Add as much or as little as you’d like.

6. Bake uncovered at 375 degrees Fahrenheit for 40-50 minutes, depending on your oven & how crispy you want your cheese to get. Personally, I cook mine for 45 minutes. Cut into the chicken a bit to make sure it’s totally done once you take it out of the oven.

7. Divide into 4 portions & now you have dinner for 2 & lunch for 2 the next day! Serve warm and enjoy!

Southwest Chicken Breasts

Prep time: 10 minutes

Total time: 50 minutes

Servings: 4 servings

Ingredients:

  • 2-4 chicken breasts
  • 2 cans black beans, drained
  • 1 cup frozen or canned corn
  • 1 can diced green chiles
  • 1/2 red bell pepper, diced
  • 1 bunch of cilantro, chopped
  • 1 cup shredded Colby Jack cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit. To begin, combine the black beans, corn, green chiles, red bell pepper & chopped cilantro. Mix it well in a large mixing bowl.
  2. Gather your spices–ground cumin, garlic powder, salt & pepper. Combine the spices well in a small dish.
  3. I use a pack of 2 chicken breasts & slice them down the middle. This ensures the chicken will be throughly cooked & also keeps healthy portion sizes in mind. Lay them flat & spread out in a 9×13 glass dish. Use a spoon to sprinkle about 1/4 of the seasoning mix on each 1/2 chicken breast.
  4. Spread the black bean/corn mixture over the chicken breasts evenly, making sure to cover the chicken well.
  5. Top with Colby Jack cheese before popping it in the oven. Add as much or as little as you’d like.
  6. Bake uncovered at 375 degrees Fahrenheit for 40-50 minutes, depending on your oven & how crispy you want your cheese to get. Cut into the chicken a bit to make sure it’s totally done once you take it out of the oven.
  7. Divide into 4 portions & now you have dinner for 2 & lunch for 2 the next day! Serve warm and enjoy!

I hope you absolutely love my favorite meal to cook at home! I would love to know your thoughts on my recipe & any alterations you’ve tried. Bon appetit!

xo, Han

Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken

by hannahshelbymorgan

There’s only a few hours left in the work day, & I know what you’re thinking…ugh, what am I going to make for dinner? Let’s face it–your husband’s going to be starving and if you have kiddos they’re probably asking you every 5 minutes, “Mom, what’s for dinner? When’s it going to be ready? Can I have something else? I don’t like that.” I don’t have any kids of my own yet, but I know all too well these are the questions that will haunt me someday!

Dinner seems to be the time of day that so many people dread, but eating well doesn’t require standing in the kitchen for hours slaving over a hot stove. Thanks to the best invention EVER aka the Crockpot, you can throw this easy meal together in less than 5 minutes & have a tasty, nutritious dinner waiting for you when you drop your purse and shoes at the door.

INGREDIENTS:

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans, rinsed and drained

8 oz frozen corn

14.4 oz can fat free chicken broth

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper

salt to taste

DIRECTIONS:

  1. Combine chicken broth, beans (drained), corn, tomatoes, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and lay on top.
  3. Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
  4. Thirty minutes before serving, shred the chicken.
  5. Stir & adjust salt and seasoning to taste.
  6. Serve over rice, on tortillas or with tortilla chips.

And just like that you basically have homemade Chipotle or Qdoba or whatever your vice is! A special thanks to Skinnytaste for the yummy recipe–I omitted some of the ingredients to suit my taste.