Fiesta Chicken and Black Beans |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Turn boneless, skinless chicken breasts into a healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes. Ingredients:
2 tablespoons goya® extra virgin olive oil, divided |
4 thin-sliced boneless, skinless chicken breast fillets (about 1-1/4 lbs.) |
goya® adobo all-purpose seasoning with pepper, to taste |
1/2 red onion, finely chopped (about 3/4 cup) |
1 can (15.5 oz.) goya® low sodium black beans, drained and rinsed |
1/2 cup fresh corn kernels |
1 avocado, finely chopped (about 1 cup) |
1 teaspoon goya® lemon juice |
1 tablespoon finely chopped fresh cilantro |
Directions:
1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
3. Divide chicken among serving plates; top with black bean mixture. Serve warm. Yield: 4 servings.
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