Skinny Mexican Chicken Skillet
🍅🌽 EASY, ready in 20 minutes, and packed with 35 grams of lean protein to keep you full and satisfied! A great Mexican-inspired meal that’s naturally gluten-free and is a flavor FIESTA in your mouth!
Servings: 4 servings
Calories: 417cal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
- 1 large/extra-large red bell pepper diced small
- 1 medium sweet Vidalia or yellow onion diced small
- 4 ounce can diced green chiles (I used fire-roasted)
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons cumin
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- 15 ounce can black beans drained and rinsed (I used no-salt added)
- 1 to 1.5 cups corn (I used frozen; you can add it directly to the skillet from the freezer)
- 2 tablespoons green onions
- fresh cilantro for 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.
Nutrition
Serving: 1serving | Calories: 417cal | Carbohydrates: 37g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 812mg | Potassium: 925mg | Fiber: 11g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 4mg
