One-Pot Southwest Chicken

Try a new chicken breast recipe with this Tex-Mex inspired barbecue chicken one-pot


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)


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.

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.

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. 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.

Recipe from:

Leave a Reply