Description
A quick and flavorful one-pan Southwestern dish made with tender chicken, black beans, corn, and spices. Perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 lime, cut into wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through.
- Add onion and bell pepper; sauté for 2-3 minutes until softened.
- Stir in black beans, corn, tomatoes, cumin, chili powder, and smoked paprika.
- Cook for another 3-4 minutes, stirring occasionally, until everything is heated through and flavors are blended.
- Remove from heat and garnish with chopped cilantro and a squeeze of lime if desired.
- Serve warm as is, or over rice or tortillas.
Notes
- Use rotisserie chicken to save even more time.
- Can be made ahead and stored in the fridge for up to 3 days.
- Add shredded cheese or avocado for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg