4 Ingredient Chicken Santa Fe Recipes

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SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SANTA FE CHICKEN



Santa Fe Chicken image

I have over 1000 cookbooks, from paperback check-out types to actual text books used in Culinary schools. I am forever on the hunt for new and fresh recipes. I found this recipe in "The Junior League at Home" cookbook that is a compilation of the best of junior league in the country. It is a refreshing change.

Provided by Marsha Gardner

Categories     Chicken

Number Of Ingredients 11

juice of 3 limes
1/4 c low-sodium soy sauce
1 1/2 tsp olive oil, extra virgin
21 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
6 clove garlic, minced
1 1/2 tsp honey
2 whole boneless, skinless chicken breasts
1/4 c white wine
1 Tbsp fresh cilantro, chopped
sour cream, 1 lime cut into 6 thin slices, green onions, sliced and salsa for garnish

Steps:

  • 1. Combine lime juice, soy sauce, olive oil, cumin seed, coriander garlic and honey in a bowl; stir until thoroughly blended. Pour into a shallow baking dish.
  • 2. Add chicken breast; cover and refrigerate for at least 1 hour. Pour in white wine.
  • 3. Preheat grill or broiler. Cook the chicken, basting to keep it moist. Transfer to platter. Let rest a few minutes and then slice.
  • 4. Garnish each breast half with a dollop of sour cream, a slice of lime, green onions and a dollop of salsa. Ole`.

4 INGREDIENT CHICKEN SANTA FE



4 Ingredient Chicken Santa Fe image

Super-easy, super-healthy, and everyone loves it! I believe this was credited to Taste of Home magazine.

Provided by amicietta

Categories     Lunch/Snacks

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 4

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained and rinsed
2 lbs boneless skinless chicken breasts (or pre-cooked and shredded.) or 2 lbs boneless skinless chicken thighs (or pre-cooked and shredded.)
1 (16 ounce) jar salsa

Steps:

  • Dump the corn and beans into a crock pot.
  • Put the chicken over that, and pour the salsa over the top.
  • Cook on low 8-10 hours.
  • Shred the chicken with a fork and mix well before serving.
  • We like to roll this up in tortillas, but it is also good over rice or filling sandwiches. You can serve this with sour cream, shredded cheese, etc, but it really isn't necessary.

Nutrition Facts : Calories 237.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 23.3, Fiber 5.4, Sugar 3.2, Protein 32

SANTA FE BAKED CHICKEN RECIPE RECIPE - (4.1/5)



Santa Fe Baked Chicken Recipe Recipe - (4.1/5) image

Provided by skvw

Number Of Ingredients 10

4 boneless, skinless chicken breasts
Salt and pepper, to taste
4 teaspoons taco seasoning
1 (15-ounce) can black beans, drained and rinsed
2 cups corn kernels, fresh, frozen or canned
1 1/2 cups salsa, fresh, drained of excess liquid
1/4 cup cilantro, chopped, plus extra for garnish
1 cup Mexican cheese blend, shredded
1 (4-ounce) can green chilies, chopped, (mild, medium or hot)
Sour cream, dollop for serving

Steps:

  • Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning. Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil. Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese-approximately 5 minutes. Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side.

4-INGREDIENT CHICKEN SALAD



4-Ingredient Chicken Salad image

Make and share this 4-Ingredient Chicken Salad recipe from Food.com.

Provided by mizzlizzita

Categories     Spreads

Time 1m

Yield 3-4 serving(s)

Number Of Ingredients 4

3 cups canned chicken
1 1/2-2 tablespoons ranch dip or 1 1/2-2 tablespoons salad dressing mix
1/2 cup mayonnaise
1/2 cup milk

Steps:

  • Drain and shred chicken.
  • Combine all ingredients well.
  • These are great on a sandwich or cracker -- or even plain!

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