Southwestern Chicken and Corn Skillet

Name: Southwestern Chicken and Corn Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 ounce chicken breast (boneless, skinless, diced); 0.25 yellow onion (chopped); 0.5 red bell pepper (diced); 0.5 cup canned black beans (rinsed, drained); 0.5 cup canned corn (drained); 0.5 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon smoked paprika; 0.5 teaspoon salt; 0.125 teaspoon black pepper; 0.25 cup chicken broth; 0.5 cup instant white rice; 0.5 cup water; 1 tablespoon fresh cilantro (chopped); 0.5 lime (wedge for serving); 0.25 cup shredded cheddar cheese; 2 tablespoon sour cream

A vibrant and quick skillet meal featuring tender chicken, sweet corn, and black beans, served with fluffy white rice and fresh toppings like cilantro and lime.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: American
Difficulty: Easy
Cost: $3.37/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Dairy-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
4 ounce chicken breast (boneless, skinless, diced)
0.25 yellow onion (chopped)
0.5 red bell pepper (diced)
0.5 cup canned black beans (rinsed, drained)
0.5 cup canned corn (drained)
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon smoked paprika
0.5 teaspoon salt
0.125 teaspoon black pepper
0.25 cup chicken broth
0.5 cup instant white rice
0.5 cup water
1 tablespoon fresh cilantro (chopped)
0.5 lime (wedge for serving)
0.25 cup shredded cheddar cheese
2 tablespoon sour cream

Instructions

In a small saucepan, combine the instant white rice and water. Bring to a boil, then cover, reduce heat to low, and cook for 5 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken breast to the skillet and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 4-6 minutes, or until browned and cooked through. Remove chicken from skillet and set aside.
Add the chopped yellow onion and diced red bell pepper to the same skillet. Cook for 3-5 minutes, or until vegetables are slightly tender, scraping up any browned bits from the bottom of the pan.
Return the cooked chicken to the skillet. Stir in the rinsed and drained canned black beans, drained canned corn, ground cumin, chili powder, smoked paprika, and remaining 1/4 teaspoon salt. Pour in the chicken broth.
Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat.
Serve the chicken and corn skillet mixture over the fluffy white rice. Garnish with fresh cilantro, a lime wedge, and optional shredded cheddar cheese and sour cream.

Notes

This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

Calories: 657
Protein: 39.6 g
Carbohydrates: 80.1 g
Fat: 18.4 g
Fiber: 9.4 g
Sodium: 2103 mg
Saturated Fat: 2.5 g
Sugar: 11.8 g
Cholesterol: 80 mg