Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southwest Style Chicken with Cheese, Beans and Salsa


  • 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 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)
  • your favorite salsa, to taste
  • 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
  • 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), the cumin and then stir until well combined. NOTE: If you don’t have the Chipotle seasoning, fajita seasoning or taco seasoning can work. Just be careful how salty those two options are. You may not need the full tablespoon of seasoning.   
  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. My video shows this well. 
  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. Put it in the fridge overnight for best results. 
  5. When you’re ready to cook the chicken, put olive oil in a pan on medium to high heat. Sear for two minutes then turn. The goal is to get a little crust on it. Cook the other side for 2 minutes. Squeeze a lime wedge onto the chicken before it goes in the oven. The chicken is not completely cooked through yet. 
  6. Put the chicken in a preheated oven at 400 degrees for about 7-10 minutes until it’s cooked all the way through. Internal temperature 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 a couple of minutes 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. Just be careful how salty those two options are. You may not need the full tablespoon.