Fiesta Chicken is a hearty, Tex Mex dish that is simply amazing. To make the chicken fiesta, we seared chicken breast until it was golden brown. Next, we sautéed onions and garlic, then mixed in jalapeños, sweet corn, black beans, and kidney beans, fresh cilantro along with the seared chicken and cooked it until everything was hot and delicious then it topped with Queso fresco and sour cream. Because no main dish is ever complete without a side dish, we paired the fiesta chicken with zesty lime rice. All in all, this fiesta chicken is the perfect gluten-free meal that you can quickly get on the dinner table in 30 minutes.
How many calories are in a fiesta chicken salad?
Depending on the ingredients used to make the salad, there are 210 calories in fiesta chicken salad.
How much protein in fiesta lime chicken?
There are 59 grams of protein in fiesta chicken.
How many calories on crockpot fiesta chicken?
If this fiesta chicken was cooked in a crockpot, it would have 938 calories if it is served with lime rice. However, if the fiesta chicken is served by itself, it would have 390 calories.
What seasoning does fiesta use on their chicken?
The seasoning blend consists of paprika, garlic powder, onion powder, chili powder, and oregano.
Ingredients
2 cups Long Grain White Rice
2 1/2 cups Water
1 teaspoon Sea Salt
Juice of 1 Lime
1 tablespoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Oregano, dried
1/2 teaspoon Salt
4 boneless, skinless Chicken Breasts, cut into 1/2-inch pieces
1 tablespoon Olive Oil
1 White Onion, diced
3 cloves Garlic, minced
1 cup fresh or frozen Corn
1 cup Black Beans, drained, rinsed
1 cup Kidney Beans, drained, rinsed
1 10 oz. can Diced Tomatoes, drained
Juice of 1 Lime
4 tablespoons Sour Cream
1 Jalapeño, seeded and diced
1/4 cup Queso Fresco, crumbled
1/2 cup Cilantro Leaves, chopped
Instructions
To a medium pot, add the white rice, water, salt, and lime juice and stir to combine.
Set the rice over medium-high heat and let it come to a boil.
Decrease the heat to low, cover the rice, and cook it for 17 minutes until it is tender. Keep the lid on the rice and set it aside.
Whisk the chili powder, smoked paprika, garlic powder, onion powder, oregano, and salt in a small bowl.
Place the chicken into a medium bowl or dish, add half of the seasoning blend and toss to combine.
To a deep skillet, add the olive oil and set it over medium-high heat.
Add the chicken to a skillet in an even layer and cook it for 3 minutes. Turn the chicken breast over with a pair of tongs and cook it for an additional 3 minutes.
Take the chicken out of the skillet, place it onto a plate, and set it aside.
Add the onions and cook it for 2 minutes until softened, then stir in the garlic and cook it for another minute.
Add the corn and the remaining taco seasoning and cook it for 1 minute.
Add the Jalapeños, black beans, kidney beans, tomatoes, lime juice, stir to combine, and cook it for 10 minutes until everything is heated through.
Add the chicken to the pan cooking for an additional 2 minutes to warm the chicken through.
Add the fresh chopped cilantro to the pan just before serving.
Divide the cooked rice between 4 plates, then top it with the fiesta chicken. Top each plate of fiesta chicken with a tablespoon of sour cream before serving.
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