Skillet Poblano Chicken

Tender sautéed chicken breast tossed with charred poblano peppers, sweet corn, black beans, and a squeeze of fresh lime.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.04/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Halal
• Kosher

Tags

• one-pot
• sauté
• quick
• healthy
• smoky

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 poblano peppers (medium, seeded and diced)
• 1 red bell pepper (medium, diced)
• 1 can black beans (rinsed and drained)
• 1 cup corn (frozen sweet kernels)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 lime (cut into wedges)

Instructions

1. Season diced chicken breast with chili powder, garlic powder, smoked paprika, and 1/2 teaspoon of the salt.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165 degrees Fahrenheit. Transfer chicken to a plate.
3. In the same skillet, add diced poblano pepper and red bell pepper along with remaining 1/2 teaspoon salt. Sauté for 4 to 5 minutes until tender-crisp and slightly charred around the edges.
4. Stir in black beans and corn, cooking for 2 to 3 minutes until warmed through.
5. Return cooked chicken to the skillet, toss everything together to combine, and serve warm with fresh lime wedges on the side.

Notes

Reheats cleanly in a skillet or microwave for quick leftover lunches.

Nutrition (per serving)

• Calories: 386
• Protein: 45 g
• Carbohydrates: 29.8 g
• Fat: 8.8 g
• Fiber: 8.7 g
• Sodium: 1168 mg
• Saturated Fat: 1.3 g
• Sugar: 7.3 g
• Cholesterol: 120 mg