How To Make Southwest Skillet Chicken with Beans and Corn
Marinated in lime and a mix of spices, this skillet chicken brims with bright, savory flavors. Toss with corn and peppers for a tasty Southwestern dinner.
Serves:
Ingredients
For Marinade:
- 1½lbschicken tenders,tenderloin, or thinly sliced chicken breasts, boneless skinless
- 1¼tspkosher salt
- 1tspground cumin
- ¾tspchili powder
- ½tspfreshly ground black pepper
- ½tbspgranulated sugar
- ½tspground coriander
- ½tspsmoked paprika
- 2limes,zested
- 1½tbsplime juice,from about half a lime
- 2clovesgarlic,minced
- 2tbspvegetable oil
For Vegetables:
- 2tspvegetable oil
- 1medium green pepper
- 1medium red pepper
- ½medium yellow onion
- 1cupfrozen corn
- 15ozblack beans,(1 can), drained and rinsed
- cilantro,for garnish, optional
- cooked rice or tortillas,to serve
Instructions
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Use a sharpie to write the date and title of the recipe on a gallon-sized zip-top bag to easily look up the recipe. Alternatively, write the cooking instructions on the bag and date it.
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Roll down the opening of the bag a little to not get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.
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Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
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Lay the chicken flat in the freezer and freeze for up to 6 months. Alternatively, skip the freezer and let it marinate in the fridge for 2 hours and up to 2 days, then cook it according to the directions.
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When ready to cook, take the chicken out of the freezer in the morning and it will be ready to cook by the end of the day.
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Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.
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Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag.
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If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.
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Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.
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Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.
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Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when a breast is sliced open and the juices run clear.
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Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper.
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Garnish with minced cilantro and serve with tortillas or rice.
Nutrition
- Calories: 646.24kcal
- Fat: 25.62g
- Saturated Fat: 4.44g
- Trans Fat: 0.05g
- Monounsaturated Fat: 12.07g
- Polyunsaturated Fat: 5.47g
- Carbohydrates: 73.67g
- Fiber: 14.69g
- Sugar: 5.76g
- Protein: 33.64g
- Cholesterol: 46.49mg
- Sodium: 684.54mg
- Calcium: 133.62mg
- Potassium: 1500.19mg
- Iron: 5.67mg
- Vitamin A: 57.36µg
- Vitamin C: 53.13mg
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