Description
A quick and flavorful 15-minute Southwestern chicken and black bean skillet packed with protein, veggies, and bold spices. Perfect for a healthy weeknight dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 red bell pepper, diced
- 1/2 cup chopped red onion
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: shredded cheese, avocado slices, sour cream for topping
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken to the skillet. Season with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for 5-6 minutes until chicken is cooked through.
- Add black beans, corn, bell pepper, and red onion. Cook for 4-5 minutes until vegetables are tender.
- Stir in salsa and cook for 2 more minutes until heated through.
- Remove from heat and stir in lime juice and chopped cilantro.
- Serve immediately with optional toppings like cheese, avocado, or sour cream.
Notes
- Use pre-cooked or rotisserie chicken to make this even faster.
- Serve over rice or with tortillas for a more filling meal.
- Adjust spices to taste or add jalapeño for extra heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg