Description
A delicious and colorful one-pan dish featuring juicy chicken, vibrant bell peppers, corn, and black beans, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat, letting it shimmer and warm up.
- Season the chicken breasts generously with cumin, chili powder, salt, and pepper on both sides.
- Cook the chicken for about 5-6 minutes on each side until golden brown.
- Remove the chicken from the skillet and let it rest to keep the juices inside.
- Add the chopped bell peppers, corn, black beans, and diced tomatoes to the skillet. Cook for about 5 minutes until the vegetables soften.
- Slice the chicken into strips and return it to the skillet. Stir gently to combine.
- Cook for another 2-3 minutes until everything is hot.
- Garnish with fresh cilantro before serving.
Notes
A splash of lime juice drizzled before serving enhances flavors. Experiment with added ingredients like jalapeños or sour cream for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg