Cowboy Chicken Recipe

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Paprika, Smoked(10g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Oregano, Dried(5g)
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  1 ½ teaspoons kosher salt
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  ½ teaspoon ground black pepper
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  Canned Diced Tomatoes
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Canned, Drained
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  Green Chiles, Canned, Diced
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  Cheese, Pepper Jack(113g)
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  Cilantro, Fresh(60g)
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  Lime

Instructions

1. 1Pat the chicken breast dry with paper towels, then place on a cutting board and pound to even thickness (about ¾ inch). In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, oregano, salt, and black pepper. Rub half the spice mixture over both sides of the chicken.
2. 2Heat the olive oil in a large oven-safe skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken smooth-side down and cook undisturbed for 3–4 minutes until golden brown underneath and it releases easily from the pan. Flip and cook for 30 seconds on the other side, then transfer to a plate.
3. 3Add the canned diced tomatoes to the same skillet, scraping the bottom to loosen browned bits. Simmer for 1 minute, stirring occasionally. Stir in the black beans, sweet corn, green chiles, and the remaining half of the spice mixture.
4. 4Nestle the chicken into the skillet browned-side up, pour any collected juices over the top, and spoon some sauce over the chicken to cover it partially.
5. 5Transfer the skillet to a 375°F oven and bake for 7–10 minutes until the chicken registers 165°F on an instant-read thermometer at the thickest part. If pieces finish early, transfer to a plate and cover with foil.
6. 6Return any finished chicken to the skillet and sprinkle the pepper jack cheese evenly over the top. Broil on the upper oven rack for 1–2 minutes until the cheese is melted and bubbling.
7. 7Squeeze fresh lime juice over the entire skillet and sprinkle with cilantro. Divide the chicken and sauce evenly into 4 airtight containers while hot, ensuring each portion gets chicken, beans, corn, and sauce.