This Santa Fe Chicken is a comforting, one-pan meal that captures the bold flavors of the Southwest in under 30 minutes. Tender strips of boneless chicken breast are seasoned with paprika and garlic, then simmered with Rotel tomatoes, green chilies, and onions until juicy and fragrant. The savory broth is used to cook instant rice directly in the skillet, creating a cohesive dish where every bite is infused with spice and heat. Finished with a generous layer of melted Monterey Jack cheese, it offers a perfect balance of protein, carbs, and dairy. It is an ideal weeknight dinner for busy families or a quick, satisfying lunch that requires minimal cleanup. The combination of zesty tomatoes and creamy cheese makes this a crowd-pleasing classic that is easy to customize with your favorite peppers or beans for extra heartiness.
Santa Fe Chicken (M_C-Tx
Description
This Santa Fe Chicken is a comforting, one-pan meal that captures the bold flavors of the Southwest in under 30 minutes. Tender strips of boneless chicken breast are seasoned with paprika and garlic, then simmered with Rotel tomatoes, green chilies, and onions until juicy and fragrant. The savory broth is used to cook instant rice directly in the skillet, creating a cohesive dish where every bite is infused with spice and heat. Finished with a generous layer of melted Monterey Jack cheese, it offers a perfect balance of protein, carbs, and dairy. It is an ideal weeknight dinner for busy families or a quick, satisfying lunch that requires minimal cleanup. The combination of zesty tomatoes and creamy cheese makes this a crowd-pleasing classic that is easy to customize with your favorite peppers or beans for extra heartiness.Ingredients
Directions
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Cut the chicken breasts into thin strips.
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Sprinkle the chicken strips with salt, paprika, and pepper.
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Heat the oil in a 10-inch skillet over medium-high heat.
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Cook the chicken in the oil for about 2 minutes until lightly browned.
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Add the chopped onion, green pepper, and minced garlic to the skillet.
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Cook for about 4 minutes, stirring frequently, until the vegetables are tender.
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Drain the Rotel tomatoes, reserving the liquid in the can or a measuring cup.
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Add enough chicken broth to the reserved tomato liquid to equal 1 1/2 cups total liquid.
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Pour the liquid mixture into the skillet with the chicken and vegetables.
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Bring the mixture to a boil.
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Stir in the drained tomatoes and chilies along with the instant rice.
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Cover the skillet and remove from heat.
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Let stand for about 5 minutes until all liquid is absorbed and rice is tender.
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Sprinkle with shredded Monterey Jack cheese and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 234.1kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.4g7%
- Cholesterol 120.6mg41%
- Sodium 105.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 44.0g88%
* 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
If you do not have enough tomato liquid to reach 1 1/2 cups, supplement with additional chicken broth or water.
For extra protein and fiber, you can add 1/2 cup of black beans or corn when adding the rice.
Any shredded meltable cheese can be used in place of Monterey Jack, such as Cheddar or Pepper Jack for extra heat.
Serve with a side of fresh salsa, sour cream, or guacamole for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent the rice from drying out.
