Southwestern Chicken Dinner

Just because the weather has gotten 100 times colder, doesn’t mean we need to only stick to soups, stews, and heavy dishes! Make this Southwestern Chicken Dinner at home tonight – packed with texture, bright flavors, and awesome colors! 

Let’s be real – I get tired of eating soups and stews during the winter. Don’t get me wrong, I love a good bowl of scallop bisque or some beer cheese soup, but there comes a moment when my body just screams for something fresh and colorful, like we used to eat during those warm summer days. And that’s where this Southwestern Chicken Dinner recipe comes from – the craving of bright flavors and colors on my plate!

Now, this isn’t any other chicken recipe! This is a recipe packed with freshness and brightness from vegetables and herbs. Juicy, tender chicken lends itself to be a canvas for the sweet corn, savory black beans, tomatoes, and all those herbs! Honestly, I’m obsessed with fresh herbs – they add the perfect flavor and balance out dishes so well. In this chicken recipe I used both scallions and cilantro because, how could I not?!

Also, make sure you have a lime on hand to squeeze over this entire dish before you serve it – the lime just makes everything pop. I like to also serve lime wedges at the table for those lime lovers that can’t get enough.

Oh! This meal would be amazing served with fresh avocado as well – over rice, grains, or even a fresh salad, this is just the meal you need to brighten your chilly days.

This Southwestern chicken dinner is like a fiesta in your mouth!

Southwestern Chicken Dinner

This bright and colorful chicken dish will be perfect for when you're craving freshness during the cool fall and winter months!

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 2 large chicken breasts skinless, boneless, diced
• 2 tablespoons taco seasoning
• 1 can whole corn kernels drained
• 1 can black beans drained
• 2 roma tomatoes chopped
• ½ cup chopped fresh cilantro
• ¼ cup chopped scallions
• 1 lime juiced

Instructions

• Over medium high heat, cook the onion and garlic in the olive oil until aromatic.
• Add the diced chicken and cook until brown on both sides. Season with taco spices.
• Add the corn, beans, tomatoes, and cook for 5 minutes.
• Sprinkle with scallions, cilantro, and lime juice - served immediately over grains, rice, or salad.

Servings: 4 servings

Author: Marnely Murray