Mexican Chicken Skillet
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By Stephen Nevelik
Mexican Chicken Skillet
4 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 08:44:15 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
7
Low
Nutrition per serving
Calories347.9 kcal (17%)
Total Fat14.4 g (21%)
Carbs24.5 g (9%)
Sugars3.7 g (4%)
Protein31.1 g (62%)
Sodium753.8 mg (38%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tablespoonsolive oil
1 poundsboneless skinless chicken breast
diced into bite-sized pieces
1red bell pepper
large, extra-large, diced small
1sweet Vidalia onion
medium, or yellow, diced small
1 x 4 ouncecan diced green chiles
I used fire-roasted
3 clovesgarlic
finely minced or pressed
2 teaspoonscumin
1 teaspoonsalt
½ teaspoonfreshly ground black pepper
cayenne pepper
optional and to taste
1 x 15 ouncecan black beans
drained and rinsed, I used no-salt added
1 cupscorn
I used frozen, you can add it directly to the skillet from the freezer
2 tablespoonsgreen onions
fresh cilantro
for garnishing
Instructions
Step 1
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.
Step 2
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.
Step 3
Add the black beans, corn, stir, and cook for about 1 minute, or until warmed through.
Step 4
Evenly sprinkle the green onions, cilantro, and serve immediately.
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