Fiesta Skillet Chicken
Fiesta Skillet Chicken is a quick and flavorful weeknight meal made in one pan with black beans, corn and salsa.
Servings: 4
Calories: 230kcal
Ingredients
- 3 teaspoon chili powder
- ½ teaspoon cumin heaping
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless, skinless chicken breasts about 1 ¼ pound
- 1 tablespoon olive oil
- ½ cup sliced onion and bell pepper
- 1 15 oz can black beans drained, rinsed
- 1 11 oz whole kernel corn
- ⅓ cup salsa
- ½ cup cheese combo is best (Colby jack, monterrey jack and cheddar etc.)
- cilantro for garnish
- 2 cup hot cooked rice
Instructions
- In a 10-12 inch nonstick skillet, heat oil over medium heat. Cook onions and peppers until tender.½ cup sliced onion and bell pepper, 1 tablespoon olive oil
- Between two pieces of plastic gently flatten chicken breasts so they are all the same thickness. About ½-¾ inch thickness.
- In small bowl, mix seasonings and sprinkle evenly over both sides of chicken breasts.3 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper
- Add more oil if needed. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).4 boneless, skinless chicken breasts
- Stir in drained beans, corn and salsa. Heat to boiling. Cover and simmer 3 minutes.1 15 oz can black beans, 1 11 oz whole kernel corn, ⅓ cup salsa
- Remove lid and push veggies from tops of breasts and top with cheese and cilantro. Cover and simmer for 2-3 minutes or until vegetables are hot. Serve with rice.½ cup cheese, cilantro, 2 cup hot cooked rice
Nutrition
Calories: 230kcal | Carbohydrates: 3g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 683mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 728IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg
