4.5 from 108 votes
15-Minute Southwestern Chicken and Black Bean Skillet
This skillet dish combines tender chicken breast sautéed with red onions and red bell pepper, mingled with black beans, corn, and fire-roasted green chiles. The seasoning includes cumin, chili powder, coriander, salt, and pepper, enhanced with fresh lime juice and garnished with cilantro. The blend creates a balanced, mildly spicy flavor with a mix of textures from the crisp vegetables and creamy beans, ready in about 15 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
servings
Calories:
301 kcal
Course:
Lunch
Cuisine:
International
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.
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 301
% 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.