This easy, yummy Fiesta Chicken Breast is perfect for weeknight dinners!
Total Time
30min
5.0
3 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
2
Boneless, Skinless Chicken Breasts
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Vegetable Oil
•
2
Tbsp
Lard
or Bacon Grease
•
1
Onion
, roughly chopped
•
1/2
Red Bell Pepper
, diced
•
1/4
Green Bell Pepper
, diced
•
2
cups
Canned Corn
•
1 3/4
cups
Canned Diced Tomatoes
•
1
pckg
Goya® Sazon con Culantro y Achiote
•
1
cup
Water
or Low-Sodium Chicken Stock
•
1/2
tsp
Smoked Paprika
•
1/2
tsp
Chili Powder
•
1/2
Tbsp
Fresh Cilantro
, chopped
•
1
Tbsp
Fresh Parsley
, chopped
•
1/2
Tbsp
McCormick® Garlic Powder
•
1/2
Tbsp
Granulated Sugar
•
1/2
tsp
Ground Black Pepper
•
1/2
tsp
Salt
Cooking Instructions
1.
Split the Boneless, Skinless Chicken Breasts (2) in half and season with Salt (to taste) and Ground Black Pepper (to taste).
2.
Into a pan with Vegetable Oil (2 Tbsp), add the chicken. Cook over a medium heat for 2 minutes.
3.
Flip the chicken and cook for another 2-3 minutes. Remove and set aside.
4.
Into the same pan, add Lard (2 Tbsp) and heat up. Add Onion (1). Cook for 3-4 minutes.
5.
Add Red Bell Pepper (1/2) and Green Bell Pepper (1/4). Cook until vegetables are soft, about 5 minutes.
6.
Add Canned Corn (2 cups). Mix to combine.
7.
Transfer mixture to a larger pot. Add Canned Diced Tomatoes (1 3/4 cups) and Goya® Sazon con Culantro y Achiote (1 pckg). Stir.
8.
Add Water (1 cup), Smoked Paprika (1/2 tsp), Chili Powder (1/2 tsp), Fresh Cilantro (1/2 Tbsp), Fresh Parsley (1 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Granulated Sugar (1/2 Tbsp), Ground Black Pepper (1/2 tsp), and Salt (1/2 tsp). Stir to combine.
9.
Return the chicken to the pot and cook for 10-15 minutes over medium heat.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
342
FAT
15.5 g
PROTEIN
21.2 g
CARBS
35.3 g
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