Cumin-Rubbed Chicken with Charred Corn and Black Beans

Tender spiced chicken breast pieces simmered with black beans, sweet corn, and diced tomatoes, topped with melted Monterey Jack and served with warm corn tortillas.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.38/serving

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free

Tags

• sauté
• comfort food
• smoky

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon canola oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can canned sweet corn (15.25 oz can, drained)
• 1 can canned diced tomatoes (14.5 oz can, undrained)
• 1 can canned diced green chiles (4 oz can, undrained)
• 1 cup Monterey Jack cheese (shredded)
• 10 corn tortillas
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Toss the chicken breast pieces in a bowl with 1/2 tablespoon of the ground cumin, 1/2 tablespoon of the chili powder, 1/2 teaspoon of the smoked paprika, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of the canola oil in a large deep skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon canola oil to the skillet over medium heat. Add the yellow onion and red bell pepper, cooking for 4 minutes until softened. Stir in the minced garlic, remaining 1/2 tablespoon ground cumin, remaining 1/2 tablespoon chili powder, remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
4. Pour in the black beans, sweet corn, fire-roasted diced tomatoes with their juices, and diced green chiles. Bring to a simmer and cook for 5 minutes until thickened slightly.
5. Return the cooked chicken to the skillet and stir to combine. Sprinkle the shredded Monterey Jack cheese evenly over the top, cover with a lid, and let stand off the heat for 2 minutes until the cheese melts.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side. Garnish the skillet with chopped fresh cilantro if desired, and serve alongside warm corn tortillas.

Notes

Leftovers reheat exceptionally well in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 649
• Protein: 55.1 g
• Carbohydrates: 62.6 g
• Fat: 18.2 g
• Fiber: 7.6 g
• Sodium: 1765 mg
• Saturated Fat: 5.3 g
• Sugar: 10.9 g
• Cholesterol: 148 mg