Southwest Chicken and Black Bean Skillet

Name: Southwest Chicken and Black Bean Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces); 1 tablespoon olive oil; 0.5 yellow onion (small, diced); 2 clove garlic (minced); 0.5 red bell pepper (diced); 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon dried oregano; 0.5 cup frozen corn; 15 ounce black beans (rinsed and drained); 0.5 cup vegetable broth; 1 cup salsa; 1 cup white basmati rice (uncooked); 2 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh cilantro (chopped); 0.5 lime (cut into wedges)

A flavorful one-pan skillet featuring tender chicken breast, black beans, corn, and bell peppers simmered in a spiced tomato salsa, served over fluffy basmati rice and brightened with fresh lime and cilantro.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $5.25/serving

Dietary

Dairy-Free
Soy-Free
Nut-Free
Gluten-Free
High-Protein
High-Fiber
Halal

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
1 tablespoon olive oil
0.5 yellow onion (small, diced)
2 clove garlic (minced)
0.5 red bell pepper (diced)
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon dried oregano
0.5 cup frozen corn
15 ounce black beans (rinsed and drained)
0.5 cup vegetable broth
1 cup salsa
1 cup white basmati rice (uncooked)
2 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh cilantro (chopped)
0.5 lime (cut into wedges)

Instructions

Cook the basmati rice: In a medium saucepan, combine 1 cup white basmati rice with 2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Sauté aromatics: While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove chicken and set aside.
Build the skillet base: Add the diced yellow onion and minced garlic to the skillet and cook for 2-3 minutes until softened. Stir in the diced red bell pepper, ground cumin, chili powder, and dried oregano. Cook for 1 minute until fragrant.
Combine ingredients: Return the chicken to the skillet. Stir in the frozen corn, rinsed and drained black beans, vegetable broth, and salsa. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded.
Season and serve: Season the skillet with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve the Southwest chicken and black bean mixture over the cooked basmati rice. Garnish with chopped fresh cilantro and a lime wedge.

Notes

This dish reheats beautifully for next-day lunches or dinners. Store in an airtight container for up to 3 days in the refrigerator. If preferred, serve with dairy-free sour cream or avocado slices.

Nutrition (per serving)

Calories: 645
Protein: 50.1 g
Carbohydrates: 85.3 g
Fat: 16.2 g
Fiber: 13.5 g
Sodium: 920 mg
Saturated Fat: 2.8 g
Sugar: 7.5 g
Cholesterol: 100 mg