This vibrant San Antonio Chicken dish is a delightful twist on classic Tex-Mex flavors, perfect for a quick weeknight dinner. The boneless, skinless chicken breasts are seasoned with aromatic cumin and garlic salt, then pan-seared to golden perfection. Topped with a hearty mixture of black beans, sweet corn, and diced red bell peppers simmered in zesty Pace Picante Sauce, the result is a meal that is both comforting and exciting. The slight heat from the sauce complements the tender chicken beautifully, while the fresh cilantro adds a bright, herbal finish. It’s an easy, one-skillet meal that brings restaurant-quality flavor to your table without the fuss. Serve it family-style for a satisfying communal dining experience.
San Antonio Chicken With Picante Black Bean S
Description
This vibrant San Antonio Chicken dish is a delightful twist on classic Tex-Mex flavors, perfect for a quick weeknight dinner. The boneless, skinless chicken breasts are seasoned with aromatic cumin and garlic salt, then pan-seared to golden perfection. Topped with a hearty mixture of black beans, sweet corn, and diced red bell peppers simmered in zesty Pace Picante Sauce, the result is a meal that is both comforting and exciting. The slight heat from the sauce complements the tender chicken beautifully, while the fresh cilantro adds a bright, herbal finish. It&# 226;ÂÂs an easy, one-skillet meal that brings restaurant-quality flavor to your table without the fuss. Serve it family-style for a satisfying communal dining experience.Ingredients
Directions
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Pat the chicken breasts dry and sprinkle both sides evenly with 1 teaspoon of cumin and the garlic salt.
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Heat the vegetable oil in a 12-inch skillet over medium-high heat.
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Add the chicken breasts to the skillet and cook for 3 minutes on the first side.
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While the chicken cooks, combine the rinsed black beans, drained corn, Pace Picante Sauce, diced red bell pepper, and the remaining 1 teaspoon of cumin in a medium bowl.
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Flip the chicken breasts in the skillet.
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Spoon the bean and corn mixture evenly over the top of the chicken breasts in the skillet.
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Reduce the heat to medium and cook uncovered for 6-7 minutes, or until the chicken is cooked through and no longer pink in the center.
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Using a slotted spoon, transfer the chicken breasts to a serving platter and keep warm.
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Increase the heat to high and cook the remaining bean mixture in the skillet for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
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Spoon the hot bean sauce over the chicken breasts.
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Sprinkle with chopped cilantro and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 448.9kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 4.7g24%
- Cholesterol 208.8mg70%
- Sodium 193.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 67.9g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken breasts are of even thickness for uniform cooking. If they are very thick, consider pounding them to an even 1/2-inch thickness.
For extra heat, add a diced jalapeño to the bean mixture or serve with extra Pace Picante Sauce on the side.
This dish pairs well with rice, quinoa, or warm tortillas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
