15-Minute Salsa and Black Bean Chicken Skillet
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
332 kcal
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Course
Main Course
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Cuisine
Mexican
15-Minute Salsa and Black Bean Chicken Skillet
Description
The 15-Minute Salsa and Black Bean Chicken Skillet combines bite-sized chicken pieces sautéed with red bell pepper in olive oil until cooked through. The addition of chunky salsa and black beans adds moisture, texture, and a blend of tangy and savory flavors. Cumin and black pepper season the dish, complementing the warmth from the salsa.
The skillet is simmered just long enough for flavors to meld and the ingredients to warm thoroughly without overcooking the chicken, preserving moisture and tenderness. Fresh chopped green onion and cilantro garnish the dish at the end, contributing brightness and freshness. Optional additions like avocado slices, shredded cheese, lime wedges, sour cream, green chile, and red pepper flakes allow for customizable heat and creaminess.
It’s a practical, flavorful dinner option that can be prepared quickly using minimal ingredients and can be stored refrigerated or frozen for later reheating.
Ingredients
- 2 tablespoon olive oil
- 1.25 pounds chicken breast cut into bite-sized pieces, boneless, skinless
- ¾ cup red bell pepper diced small
- chunky salsa I used a store brand with corn included, one 16-ounce jar
- black beans drained and rinsed (I used no salt added, canned
- 1 teaspoon cumin ground
- 1 teaspoon black pepper or to taste, freshly ground
- ½ teaspoon salt optional and to taste
- green onion sliced into thin rounds, about 2
- cilantro for garnishing, fresh
- avocado optional for garnishing, slices or chunks
- cheese optional for garnishing, shredded
- lime optional and to taste, wedges for lime; welcome garnishes
- sour cream
- green chile
- red pepper flakes
Instructions
- To a large skillet, add the oil, chicken, red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
- Add the salsa, black beans, cumin, pepper, optional salt (some salsas are very salty already and you can omit), and stir to combine. Allow mixture to simmer for about 3 minutes, or until warmed through.
- Evenly sprinkle the green onions, cilantro, optional avocado and/or cheese, and serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to five days to preserve freshness.
- Freeze portions for up to three to four months and reheat gently in the microwave.
- Microwave reheating typically takes about 30 seconds but adjust timing to maintain chicken tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 866mg | 36% |
| Potassium | 935mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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