Santa Fe Skillet Chicken Directions:
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In a small bowl, mix together paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
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Rub the spice blend evenly over both sides of each chicken breast half.
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Heat a 12-inch cast iron skillet over medium-high heat. Add 2 tablespoons olive oil and sear the chicken for 4 minutes on each side until browned. Remove and set aside.
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In the same skillet, add diced onion and sauté for 4 minutes. Stir in minced garlic and cook for 30 seconds.
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Add black beans, green chiles, diced tomatoes, and corn. Stir and cook for 5 minutes over medium heat until heated through.
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Nestle the chicken breasts back into the skillet, slightly pressing them into the mixture.
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Generously top each chicken breast with shredded Colby Jack cheese.
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Cover with a lid or foil and reduce heat to low. Let it cook for 6 minutes until the cheese is fully melted and the chicken is cooked through (165°F internal temp).
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Remove from heat, drizzle with lime juice, sprinkle with chopped cilantro, and serve hot.
WW Points Calculation:
Smoked paprika (1 tsp) – 0.00
Garlic powder (1 tsp) – 0.00
Onion powder (1/2 tsp) – 0.00
Chili powder (1 tsp) – 0.00
Cumin (1/2 tsp) – 0.00
Salt (1 tsp) – 0.00
Black pepper (1/2 tsp) – 0.00
Chicken breast (2 large, skinless) – 0.00
Olive oil (2 tbsp) – 7.00
Onion (1 cup) – 0.00
Garlic (5 cloves) – 0.00
Black beans (1 can) – 3.00
Green chiles (1 can) – 0.00
Diced tomatoes (1 can) – 0.00
Corn (1.5 cups) – 0.00
Colby Jack cheese, reduced fat (2 cups) – 10.00
Lime juice (2 tbsp) – 0.00
Cilantro – 0.00
Total Points: 20.00
Servings: 4
Points per serving: 5.00
Nutrition Information:
Calories: 345
Fat: 15g
Protein: 34g
Carbohydrates: 18g
Sugar: 4g
Sodium: 500mg
I'm waiting for your comments! Enjoy!
