Skinny Mexican Chicken Skillet
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
417 kcal
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Course
Lunch
Skinny Mexican Chicken Skillet
Description
This Chicken Skillet recipe begins by sautéing diced chicken breast with diced red bell pepper and onion in olive oil until the chicken is cooked through and vegetables soften. Fire-roasted, canned diced green chiles add mild smokiness and heat along with finely minced garlic and a blend of cumin, salt, black pepper, and optional cayenne pepper for warming spices.
Black beans and corn are stirred in toward the end and heated through to provide additional texture and substance. The cooking technique focuses on skillet sautéing which promotes tenderness in the chicken and allows the vegetables to stay somewhat crisp.
Freshly chopped green onions and cilantro are sprinkled on top before serving to add brightness and a herbal finish. This dish serves well as a protein-rich main course, suitable for weekday dinners, and can be eaten alone or served alongside rice or tortillas if desired.
The recipe keeps up to five days refrigerated, and it freezes well for up to four months, making it convenient for meal prepping or leftovers.
Ingredients
- 3 tablespoons olive oil
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 1 red bell pepper diced small, large or extra-large
- 1 onion diced small, medium sweet Vidalia or yellow
- 4 ounce diced green chiles I used fire-roasted, canned
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons cumin
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste
- 15 ounce black beans drained and rinsed (I used no-salt added, canned
- 1 to 1.5 cups corn (I used frozen; you can add it directly to the skillet from the freezer)
- 2 tablespoons green onions
- cilantro for garnishing, fresh
Instructions
- To a large skillet, add the oil, chicken, red pepper, onion, and sauté over medium-high heat for about 7 to 8 minutes, or until chicken is cooked through and vegetables have softened. Stir and flip frequently to ensure even cooking.
- Add the green chiles, garlic, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 1 minute or until the garlic is fragrant.
- Add the black beans, corn, stir, and cook for about 1 minute, or until warmed through.
- Evenly sprinkle the green onions, cilantro, and serve immediately.
Notes
- Store leftovers airtight in the refrigerator for up to 5 days.
- Freeze cooked skillet in airtight containers for up to 4 months for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 812mg | 34% |
| Potassium | 925mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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