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Southwest Style Chicken with Cheese, Beans and Salsa


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  • Author: Stacey
  • Prep Time: 10 minutes
  • marinating the chicken is 24 hours:
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-6 portions 1x

Description

Want dinner in about 30 minutes? This Southwest style chicken with cheese, beans and salsa is a slam dunk! Perfect for the whole family.


Ingredients

Units Scale
  • 3 boneless chicken breasts (sliced in half - 6 pieces total)
  • 1 8-ounce bag of Monterey jack cheese
  • 1 small can unsalted black beans (15 ounces or less)
  • 1-2 tablespoons olive oil for cooking the chicken
  • 1/2 cup salsa (use your favorite, add more if you want)
  • 2 tablespoons chopped cilantro, optional garnish
  • 2 limes (squeeze on chicken in pan & wedges for plating)

For the marinade

  • 1 tablespoon McCormick’s Chipotle Garlic Seasoning (see notes for substitutes)
  • 1 tablespoon cumin
  • Juice from 2 limes
  • 1/3 cup of olive oil

 


Instructions

  1. Make the marinade. In a bowl, squeeze the juice from two limes. Add the Chipotle & Roasted Garlic Seasoning (McCormick Grill Mates), cumin and olive oil and stir until well combined. If you don’t have the Chipotle seasoning, fajita seasoning or taco seasoning can work.
  2. Cut the chicken. You’ll slice it down the side like you are butterflying it, except you’ll make the cut all the way through. 
  3. Fork each piece of chicken on both sides, then put the chicken in a plastic Ziplock bag or bowl. 
  4. Pour the marinade in the bag, squeeze the bag to let the air out and then zip it closed. Massage the chicken and marinade together to make sure all the chicken is coated in the marinade. Let it marinate for at least two hours. I usually let it marinate overnight. 
  5. When you’re ready to cook the chicken, put olive oil in a pan on medium to high heat. Sear for 2 minutes then turn. Cook the other side for 2 minutes. The goal is to sear it to get a little crust on it, then finish it in the oven. Don't crowd the pan or the chicken will steam instead of searing. Cook in two batches if needed. Squeeze a lime wedge onto the chicken at the end of the searing proccess. 
  6. Put the chicken in a preheated oven at 400 degrees for about 7-10 minutes until it’s cooked all the way through. If you cooked the chicken in an oven-safe pan transfer the whole pan to the oven or transfer to a sheet pan - it's up to you. Internal temperature of chicken should be 165 degrees before consuming. 
  7. While the chicken is cooking, chop your cilantro, if using. This would also be a good time to slice your lime wedges. I like to put a lime wedge on the plates before serving. 
  8. Take the chicken out of the oven when done and put the Monterey Jack cheese on top of each of the pieces. Put it in the oven for another minute or two to melt the cheese. 
  9. Remove the chicken from the oven and let sit for a couple of minutes. 
  10. Spoon on your favorite salsa to each piece, then spoon on some black beans on top of that. Sprinkle cilantro over all the chicken, if using. Server with a lime wedge. 

Enjoy!

Notes

  1. Reminder: if you don’t have the Chipotle & Roasted Garlic seasoning, fajita seasoning or taco seasoning can work.