Fast, EASY, family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal!! The PERFECT recipe to jazz up your usual weeknight chicken dinner!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Chicken
Cuisine: Mexican
Keyword: black bean chicken, chicken and black beans, Mexican chicken dishes, salsa chicken, skillet chicken
Servings: 4
Calories: 587kcal
Author: Averie Sunshine
Ingredients
2tablespoonolive oil
1.25poundsboneless skinless chicken breastcut into bite-sized pieces
¾cupred bell pepperdiced small
one 16-ounce jar chunky salsaI used a store brand with corn included
one 15-ounce can black beansdrained and rinsed (I used no salt added)
1teaspoonground cumin
1teaspoonfreshly ground black pepperor to taste
½teaspoonsaltoptional and to taste
about 2 green onionssliced into thin rounds
fresh cilantrofor garnishing
avocado slices or chunksoptional for garnishing
shredded cheeseoptional for garnishing
Instructions
To a large skillet, add the oil, 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 salsa, black beans, cumin, pepper, optional salt (some salsas are very salty already and you can omit), and stir to combine. Allow mixture to simmer for about 3 minutes, or until warmed through.
Evenly sprinkle the green onions, cilantro, optional avocado and/or cheese, and serve immediately.
Notes
Recipe is best fresh but will keep airtight in the fridge for up to 5 days.