Southwest Chicken

This recipe is a quick and easy meal to prepare for your family and can be transformed into many different presentations. Whether you choose to eat this as lettuce wraps, wrapped in a tortilla, on a bed of rice, on a baked potato, or like a chicken chili, you and your family will love it.


1 TBSP Oil (Olive/ Coconut/vegetable)

4 skinless, boneless chicken breast halves

10 oz diced tomotoes and chilis (canned, fresh or jar of salsa)

2 Cups or 15 oz black beans (canned or dried and reconstitued/cooked)

1 Cups or 8.75 oz whole kernal corn (frozen, fresh or canned)

1 pinch ground cumin


In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

**If making this as a wrap in a tortilla or lettuce leaf or as a chili, you can dice the chicken before or after cooking, you can even shred the chicken to best fit your final plan for the recipe. Garnish with sour cream, guacamole and cheese.

Recipe adapted from

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s