15-Minute Southwestern Chicken and Black Bean Skillet
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
301 kcal
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Course
Lunch
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Cuisine
International
15-Minute Southwestern Chicken and Black Bean Skillet
Description
15-Minute Southwestern Chicken and Black Bean Skillet features bite-sized pieces of chicken cooked alongside diced red onion and bell pepper until tender. Added black beans and corn contribute body and softness, while green chiles provide a smoky heat. The spices—cumin, chili powder, coriander, salt, and pepper—layer flavors characteristic of Southwestern cuisine. A final squeeze of lime juice brightens the dish, and fresh cilantro adds herbal freshness. The cooking technique involves sautéing and simmering briefly to meld flavors without overcooking the vegetables or chicken.
The dish serves as a convenient and flavorful one-skillet meal suitable for a quick weeknight dinner. It can be served on its own or accompanied by rice, tortillas, or a side salad if desired. The inclusion of canned and thawed ingredients simplifies preparation and cleanup.
Leftovers keep well in an airtight container in the fridge for up to five days or can be frozen for several months, making this an easy recipe for meal prep or as an ingredient for wraps or bowls later.
Ingredients
- 3 tablespoons olive oil
- 1 red onion diced small, medium
- 1.50 pounds chicken breast cut into bite-sized pieces, boneless, skinless
- 1 red bell pepper seeded and diced into small pieces, large
- black beans drained and rinsed (I used no salt added, canned
- corn drained and rinsed (or about 3/4 cup frozen corn that you thaw first and discard the liquid, 8-ounce can
- diced green chiles do not drain (I used fire-roasted, one 4-ounce can
- 1 to 2 teaspoons cumin ground
- 1 to 2 teaspoons chili powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon ground coriander
- 2 to 4 tablespoons lime juice
- 2 to 3 tablespoons cilantro for garnishing, or to taste, fresh
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.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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