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One-pot Southwest chicken recipe

One-pot Southwest chicken recipe

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Try a new chicken breast recipe with this Tex-Mex inspired barbecue chicken one-pot. Texan BBQ seasoning is an easy shortcut that adds a boost of flavour to this hearty chicken, veg and kidney bean stir-fry – serve with rice, sour cream and fresh coriander for a colourful family dinner idea. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 406 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 580g chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp Texan BBQ seasoning
  • 100g frozen diced onions
  • 2 garlic cloves, crushed
  • 250g frozen sliced mixed peppers
  • 3 courgettes, trimmed and finely sliced
  • 400g tin kidney beans, drained and rinsed
  • 200g tin sweetcorn, drained and rinsed
  • 1 lime, juiced, plus extra wedges to serve (optional)
  • 2 tbsp frozen coriander
  • cooked brown rice and soured cream, to serve (optional)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1705kj
    406kcal     20%

  • Fat

    9g 13%

  • Saturates

    2g 8%

  • Sugars

    17g 18%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 36.1g Protein 43.7g Fibre 7.9g

Method

  1. Toss the chicken with half the olive oil and the BBQ seasoning. Put a large heavy-based pan over a medium heat and add the chicken (you may need to cook in batches). Fry for 6-8 mins until golden and cooked through. Remove with a slotted spoon and set aside.

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  2. Heat the remaining oil in the pan. Add the onion and cook for 10 mins until soft. Add the garlic, peppers and courgettes and cook for 10 mins, stirring regularly, until the veg is softened.

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  3. Return the chicken to the pan along with the kidney beans and sweetcorn. Increase the heat for a few mins, stirring regularly until everything is mixed through and piping hot.
  4. Stir in the lime juice and coriander. Serve with extra lime wedges, cooked brown rice and a spoonful of soured cream, if you like. 

Tip: This versatile chicken and veg mix could be used to make fajitas or burritos – simply spoon onto a large tortilla, add cooked rice for a burrito and drizzle over a little soured cream.

See more One-Pot recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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