Lately, my life has been crazy busy, even on Sundays which is the one day I try not to schedule too much. I haven’t been able to meal prep like I usually do, so quick and easy meals like this one are great for the time I have to throw something together for dinner during the week.
This healthy, one-skillet chicken dish can be on the table in just 30 minutes, so it is perfect for those busy weeknights when you get home late or when you’re tempted to grab some takeout. To round out the meal, try pairing this dish with Easy Refried Beans, steamed brown rice, or with a fresh green salad.
- 1 tbsp virgin olive oil
- 1/2 medium red onion, diced
- 2 red or green bell peppers, diced
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- 1/2 tsp chipotle powder
- 1 14 oz. can of black beans, drained and rinsed
- 1 cup corn
- 1/2 cup fresh cilantro, roughly chopped, divided
- 2 tbsp fresh lime juice
- sea salt & black pepper, to taste
- 1/2 cup Monterey jack cheese, shredded
- 1 large avocado, chopped
- 1 large lime, sliced into wedges
Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, about 7-8 minutes.
Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
Stir in black beans and frozen corn. Cook, stirring once or twice until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired.
What’s your favorite go-to quick meal?