EASY, ready in 20 minutes, and is a skinny recipe that keeps you full and satisfied!! A great Mexican-inspired meal that’s naturally gluten-free and is a flavor FIESTA in your mouth!!
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
1large/extra-large red bell pepperdiced small
1medium sweet Vidalia or yellow oniondiced small
one 4-ounce can diced green chilesI used fire-roasted
3 to 5clovesgarlicfinely minced or pressed
2 to 3teaspoonscumin
1teaspoonsalt
½teaspoonfreshly ground black pepper
pinchcayenne pepperoptional and to taste
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
1 to 1.5cupscornI used frozen; you can add it directly to the skillet from the freezer
2tablespoonsgreen onions
fresh cilantrofor garnishing
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
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.