Description
A quick and flavorful chicken skillet with black beans, peppers, and spices.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 to 1 pounds boneless skinless chicken breast (diced into bite-sized pieces)
- 1 large red bell pepper (diced small)
- 1 medium sweet Vidalia or yellow onion (diced small)
- 4 ounces diced green chiles (fire-roasted)
- 3 to 5 cloves garlic (finely minced or pressed)
- 2 to 3 teaspoons cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- pinch cayenne pepper (optional and to taste)
- 15 ounces black beans (drained and rinsed)
- 1 to 1 cups corn (frozen; can add directly from the freezer)
- 2 tablespoons green onions
- fresh cilantro (for garnishing)
Instructions
- To a large skillet, add the oil, chicken, red pepper, onion, and sauté over medium-high heat for about 7 to 8 minutes, or until chicken is cooked through and vegetables have softened. Stir and flip frequently to ensure even cooking.
- Add the green chiles, garlic, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 1 minute or until the garlic is fragrant.
- Add the black beans, corn, stir, and cook for about 1 minute, or until warmed through.
- Evenly sprinkle the green onions, cilantro, and serve immediately.
Notes
- This dish can be served on its own or over rice or tortillas.
- For added spice, feel free to increase the cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg