Super Quick And Easy Southwestern Dinner Food

EASY SOUTHWESTERN CHICKEN

Easy Southwestern Chicken image

Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!

Provided by Martha C.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons ground cumin
2 teaspoons garlic salt
2 teaspoons ground dried chipotle pepper
2 teaspoons paprika
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans
1 (8 ounce) can whole kernel corn
2 pounds skinless, boneless chicken breast meat - cut into cubes
1 tablespoon olive oil
1 small red onion, diced
1 cup uncooked instant rice
1 cup grated Cheddar cheese

Steps:

Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
Put chicken in the bag with the remaining seasoning; shake to coat.
Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

Easy Sheet Pan Southwestern Dinner Recipe by Tasty image

Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime

Provided by Gwenaelle Le Cochennec

Categories Appetizers

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 zucchini, small, cut into strips
1 green bell pepper, cut into strips
yellow bell pepper, cut into strips
portobello mushroom, caps cut into strips
½ cup grape tomatoes, halved
½ cup corn, thawed if using frozen
1 medium yellow onion, cut into wedges
15 oz black beans, 1 can, rinsed and drained
3 cloves garlic, minced, plus 3 cloves, halved
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
4 tablespoons olive oil, divided
3 red bell peppers, halved and seeded
1 avocado, diced
3 tablespoons lemon juice
pepper, to taste
¼ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
corn tortilla
1 jalapeño, sliced (optional)
lime, cut into wedges, for ganish

Steps:

Preheat the oven to 400°F (200˚C).
Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
Sprinkle the seasoning mix over the vegetables.
Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
Place the red bell pepper halves, cut side down, on a second baking sheet.
Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
Peel the red bell peppers.
Transfer the flesh from the red bell peppers into a blender or food processor.
Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams

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