Instructions:

• Start by seasoning your chicken breasts. In a small bowl, combine paprika, cumin, oregano, garlic powder, salt, onion powder, pepper, and chili powder. Rub this spice mixture all over the chicken breasts for an even coating.
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 5-6 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining tablespoon of olive oil. Add the chopped yellow onion and sauté for about 2-3 minutes until translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.
• Add the drained corn, black beans, and fire-roasted tomatoes to the skillet. Stir well to combine and let everything simmer for about 5 minutes to allow the flavors to meld.
• Nestle the seared chicken breasts back into the skillet with the vegetable mixture. Drizzle with lime juice and cover the skillet. Allow it to cook for another 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
• Once the chicken is cooked through, sprinkle the shredded Mexican blend cheese over the top. Cover the skillet again and let it sit for a few minutes until the cheese is melted and bubbly.
• Remove from heat and sprinkle with fresh cilantro before serving. Enjoy your delicious Cowboy Chicken!