Do you have plain chicken breasts sitting in your fridge that you aren’t quite sure what to do with?? Well no more worries I got your back. This delicious and easy Southwest Chicken takes a plain chicken breast and makes it juicy and flavorful. It is perfect on its own, on a rice bowl, in a quesadilla, enchiladas, for meal prep, really for anything!
This chicken is made on the stovetop which makes it a quick meal option. I suppose it could be baked or grilled as well and still be plenty flavorful and delicious.
So the key to making this an easy dry rub starring 2 spices in particular. Chipotle Chili Powder and Smoked Paprika, I love these two spices they give everything an extra kick. So if you don’t have any pick them up during your next shopping trip!
The dry rub is quickly made by mixing together the spices and then it is simply rubbed on to your chicken. Once your chicken is rubbed you’ll add it to your skillet with some oil and let it cook on one side until nice and browned. The chicken will get flipped and browned on the other side, you’ll then let the chicken rest. Boom instant dinner.
I love turning this Southwest Chicken into a burrito/rice bowl. I’ll probably end up writing a new recipe for it some day but for now… I usually cook up some rice, toast some corn, warm up and spice some black beans. I’ll then add avocado, cilantro, lime juice, and top it off with the Southwest Chicken! It makes an awesome meal, like for real my husband kept asking for it over and over.
I also think that this chicken is a great idea if you wanted to meal prep it. Whether you make it on the stovetop or even bake it in the oven it will add some great flavor to meal prep chicken!
TIPS & TRICKS
• A lot of chicken breasts bought in the stores these days are huge and generally are 1 pound each, these chicken breasts need to be cut in half horizontally to create 2 cutlets or buy pre portioned 6-8 ounce cutlets. You will want 4 cutlets in total.
• I don’t consider this chicken super spicy but it does have a kick, you can adjust the spiciness by adjusting the amount of cayenne pepper you include
• This chicken is great on it’s own, for meal prep, for salads, rice bowls, tacos, burritos, the list could go on and on so enjoy!
• I love pairing this Southwest Chicken with my One Pot Southwest Quinoa when I am looking for a healthy large meal
- 2 pounds chicken breast (in 4 8-ounce cutlets*)
- 2 teaspoons coconut oil (or other high heat oil)
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- dash of cayenne pepper
- In a small bowl mix together all of the seasonings.
- Evenly sprinkle spice mixture over both sides of each piece of chicken.
- Heat 1 teaspoon of coconut oil in a large skillet over medium heat. Place the chicken breasts in a single layer in the skillet.
- Cook 6-7 minutes, until browned. Flip chicken and add the remaining coconut oil.
- Cook an additional 6-7 minutes until chicken reaches 160º F and juices run clear.
- Transfer chicken to a plate, cover with aluminum foil and let rest for at least 5 minutes before serving.
*A lot of chicken breasts bought in the stores these days are huge and generally are 1 pound each, these chicken breasts need to be cut in half horizontally to create 2 cutlets or buy pre portioned 6-8 ounce cutlets.
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Nutrition Information:Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 416.83 Total Fat: 23.5g Saturated Fat: 8.02g Sodium: 537.96mg Carbohydrates: 1.31g Fiber: 0.5g Sugar: 0.13g Protein: 47.62g
Peace & Love
Lauren, The Schmidty Wife
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