15-Minute Southwestern Chicken and Black Bean Skillet

Name: 15-Minute Southwestern Chicken and Black Bean Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 medium red onion; 1.50 pounds boneless skinless chicken breast; 1 large red bell pepper; one 15-ounce can black beans; one 8-ounce can corn; one 4-ounce can diced green chiles; 1 to 2 teaspoons ground cumin; 1 to 2 teaspoons chili powder; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon ground coriander; 2 to 4 tablespoons lime juice; 2 to 3 tablespoons fresh cilantro

User Reviews

4.5

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
301 kcal
Course
Lunch
Cuisine
International

15-Minute Southwestern Chicken and Black Bean Skillet

Jade Rice

Report

🍗🌽🫑 An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that’s great for planned leftovers and meal prepping!

Share:

I Made This!

81 people made this

Print

23 people printed this

Save this

64 people saved this

Ingredients

Servings

3 tablespoons olive oil
1 medium red onion diced small
1.50 pounds boneless skinless chicken breast cut into bite-sized pieces
1 large red bell pepper seeded and diced into small pieces
one 15-ounce can black beans drained and rinsed (I used no salt added)
one 8-ounce can corn drained and rinsed (or about 3/4 cup frozen corn that you thaw first and discard the liquid)
one 4-ounce can diced green chiles do not drain (I used fire-roasted)
1 to 2 teaspoons ground cumin
1 to 2 teaspoons chili powder
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
½ teaspoon ground coriander
2 to 4 tablespoons lime juice
2 to 3 tablespoons fresh cilantro for garnishing, or to taste

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

To a large skillet, add the oil, red onion, and sauté for about 5 minutes, or until onion is beginning to soften and become translucent.
Add the 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 black beans, corn, green chiles, cumin, chili powder, salt, pepper, coriander, and stir to combine. Allow mixture to simmer for about 2 to 3 minutes, or until warmed through.
Add the lime juice and stir to combine. Taste and check for flavor balance. If it needs more cumin, chili powder, salt, pepper, etc. add it. If you want it spicier, add a pinch of cayenne pepper.
Evenly sprinkle the cilantro and serve immediately.

Equipments used:

Notes

Storage: Leftovers will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
Leftovers will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Show Details

Serving 1serving Calories 301kcal (15%) Carbohydrates 22g (7%) Protein 30g (60%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 873mg (36%) Potassium 768mg (22%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 282IU (6%) Vitamin C 14mg (16%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 301 kcal

% Daily Value*

Serving	1serving
Calories	301kcal	15%
Carbohydrates	22g	7%
Protein	30g	60%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	73mg	24%
Sodium	873mg	36%
Potassium	768mg	16%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	282IU	6%
Vitamin C	14mg	16%
Calcium	47mg	5%
Iron	3mg	17%