Southwestern Fiesta Chicken Recipe - Chef Fun Kitchen

Southwestern Fiesta Chicken Recipe

I am therefore loving with this Southwestern fete Chicken! It’s therefore sensible, fast and straightforward. It’s excellent for throwing along on a night, and it’s 1,000,000 times higher than something you’ll get at a restaurant!

And seriously UN agency not wish to eat this beautiful meal? It’s sort of a fete on a plate! There ar such a large amount of fabulous contemporary flavors occurring here. a celebration on your plate and a celebration in your mouth!!

Southwestern Fiesta Chicken Recipe
Southwestern Fiesta Chicken Recipe

How To build Southwestern fete Chicken
Let’s begin by creating the zesty cilantro lime rice. The rice is that the base of this dish and provides the full meal a fantastically contemporary kick!

Meanwhile, cut the deboned, skinless chicken breasts into bite-sized items, and season with 1/2 packet (1.5 tablespoons) taco seasoning. i'm victimisation our favourite home-baked taco seasoning.

Next, heat some vegetable oil terribly} very giant frypan. A dutch kitchen appliance, wok, or one thing with high sides may truly be higher here. We’re aiming to be adding tons to the present fabulous dish!! :) once the oil is extremely hot, add the chicken in an exceedingly single layer and cook for five minutes, till golden brown, flipping once halfway although.

Southwestern Fiesta Chicken Recipe


  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • juice of 1 lime
  • 2–3 tablespoons cilantro, chopped


  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco seasoning
  • 2 tablespoons olive oil
  • 2 cups diced onion (about 1 onion)
  • 2 cups diced bell peppers (about 3 bell peppers)
  • 2 cups corn (fresh or frozen)
  • 3–4 cloves garlic, minced
  • 1 (14.5 ounce) can black beans, drained
  • 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
  • 1 avocado, diced


  1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
  2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
  3. In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
  4. Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!!

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