Description
A flavorful one-pan dish featuring chicken, beans, corn, and cheese, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup onion, diced
- 1 cup bell peppers (any color), diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the diced onion and bell peppers to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the black beans, corn, and diced tomatoes to the skillet. Stir everything together and let it simmer for about 5 minutes to heat through.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid. Let it sit for 2-3 minutes until the cheese is melted.
- Remove from heat and garnish with fresh cilantro, if using. Serve with lime wedges on the side.
Notes
- For added heat, include diced jalapeños or a dash of hot sauce.
- You can substitute the chicken with cooked ground turkey or beef for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg