Best Southwest Sunrise Chicken Recipes

SLOW-COOKED SOUTHWEST CHICKEN

Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

SOUTHWEST CHICKEN

Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories World Cuisine Recipes Latin American Mexican

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

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.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWEST CHICKEN DINNER

Southwest Chicken Dinner image

My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla. -Marquisha Turner, Aurora, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups water
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
1 tablespoon taco seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canned black beans or pinto beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice
Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce or lime wedges, optional

Steps:

In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Nutrition Facts : Calories 398 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 678mg sodium, Carbohydrate 52g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

SOUTHWEST SUNRISE CHICKEN

Southwest Sunrise Chicken image

My husband created this recipe on the "spur of the moment". He's my own personal "Emeril"! ;)

Provided by Lauren Conforti

Categories Chicken

Number Of Ingredients 14

Ingredients

4 chicken breasts, boneless and skinless, cut into chunks
2 carrots, chopped
3 mushrooms, sliced
1/2 c bell pepper, red & green, sliced
1 c red grapes, halved
1 Tbsp balsamic vinegar
1 - 1 1/2 Tbsp minced garlic
2 Tbsp honey mustard
4 - 5 hot peppers
1/4 tsp cumin, ground
1 c vermouth cooking wine
1 c orange juice
1/4 tsp basil
8 oz can, cranberry sauce, sliced

Steps:

1. Sprinkle chicken with cumin.
2. Spray pan with cooking spray and sauté the garlic and hot peppers.
3. Add the chicken and sauté till chicken is no longer pink.
4. Half way through, add 1 Tbsp of the Balsamic vinegar.
5. Remove the chicken from the pan and remove the hot peppers from the chicken.
6. Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
7. Mix mustard and orange juice in separate small bowl.
8. Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
9. Add mustard and orange juice mixture.
10. Add chicken back to the pan with the grapes.
11. Top with cranberry slices and sprinkle with basil.
12. Simmer for 5 minutes. Serve over cooked egg noodles.
13. Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5