Cowboy Chicken

Steps

1. 1

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   In a small bowl, combine the chili powder, ground cumin, paprika, salt, Mexican oregano, onion powder, garlic powder, and black pepper to create a seasoning blend.

3. 3

   Set aside 1 teaspoon of the seasoning blend to be used later for the vegetables.

4. 4

   In a medium bowl, drizzle the chicken breasts with 1 tablespoon of olive oil and sprinkle with the remaining seasoning blend, turning the chicken to ensure it is coated evenly.

5. 5

   Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.

6. 6

   Arrange the chicken breasts in a single layer in the skillet and cook for 8 to 10 minutes until browned, turning once halfway through. Remove the chicken from the pan and set aside.

   Start 10-minute timer
7. 7

   Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.

8. 8

   Add the chopped orange bell pepper and onion to the skillet; cook for 5 to 7 minutes or until the vegetables are tender.

   Start 7-minute timer
9. 9

   Stir in the minced garlic and cook for 30 seconds more until fragrant.

   Start 30-second timer
10. 10

    Stir in the frozen fire-roasted corn, black beans, diced tomatoes, lime juice, and the reserved 1 teaspoon of seasoning blend.

11. 11

    Return the chicken breasts to the skillet, arranging them in an even layer over the vegetable mixture.

12. 12

    Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)).

    Start 20-minute timer
13. 13

    During the last 5 minutes of baking, sprinkle the shredded pepper Jack cheese over the chicken.

    Start 5-minute timer
14. 14

    Top the dish with chopped fresh cilantro and serve, ideally with cooked white rice.