Mexajita Chicken
If you have approximately 35 minutes to spend in the kitchen, Mexajita Chicken might be an outstanding gluten free and dairy free recipe to try. For $2.85 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 572 calories, 60g of protein, and 18g of fat. This recipe from Foodnetwork requires seasoning, canolan oil, chicken breast, and tomatoes. 31 person have tried and liked this recipe. It works well as an affordable main course. With a spoonacular score of 96%, this dish is excellent. Similar recipes are I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth, and Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 (16-ounce) cans pinto beans, undrained (recommended: Bush's)
3 tablespoons canola oil
4 boneless skinless chicken breast, rinsed and patted dry
Salt and pepper
1 tablespoon low-sodium fajita seasoning (recommended: The Spice Hunter)
2 (10-ounce) cans Mexican diced tomatoes (recommended: Ro'Tel)
Equipment:
frying pan
slow cooker
oven
baking pan
bowl
aluminum foil
stove
Cooking instruction summary:
Watch how to make this recipe. Heat the oil in a large skillet over medium-high heat Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 5-quart slow cooker. Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours. Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.; Stove top instructions:.
Step by step:
1. Watch how to make this recipe.
2. Heat the oil in a large skillet over medium-high heat
3. Season chicken breasts with salt and pepper.
4. Place in the skillet and sear about 2 minutes per side.
5. Place pinto beans in the bottom of a 5-quart slow cooker.
6. Remove chicken from skillet and place the in the slow cooker on top of the beans.
7. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
8. Preheat oven to 350 degrees F.
9. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
10. Place in the skillet and sear about 2 minutes per side.
11. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning.
12. Remove chicken from skillet and place in the baking dish on top of beans.
13. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.;
14. Stove top instructions:.
Nutrition Information:
covered percent of daily need
