Tex Mex Chicken Skillet

One-Pan Tex Mex Chicken Skillet

This skillet meal is packed with flavor and comes together in under 30 minutes for a perfect weeknight dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 1 jalapeno pepper, seeded and diced (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges, for serving
• Cooked rice or quinoa, for serving (optional)

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Add chicken to the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.
2. Reduce heat to medium and add onion and bell pepper to the pan. Cook for 5 minutes, or until softened. Add jalapeno pepper (if using) and cook for another minute.
3. Stir in black beans, diced tomatoes with their juices, and chicken broth. Bring to a simmer and scrape up any browned bits from the bottom of the pan.
4. Add cooked chicken back to the skillet along with frozen corn. Simmer for 5 minutes, or until corn is heated through.
5. Remove from heat and stir in fresh cilantro (if using). Season with additional salt and pepper to taste.
6. Serve over cooked rice or quinoa (optional) with lime wedges for squeezing over the top.

Tips:

• For extra protein, add a can of drained and rinsed corn or pinto beans along with the black beans.
• Don’t have fresh cilantro? Substitute with 1/2 teaspoon dried cilantro.
• Make it spicier! Add a pinch of cayenne pepper to the spice mix or include diced jalapenos.
• Short on time? Skip searing the chicken and simply add it to the pan with the vegetables in step 2. Increase the cooking time by 5-7 minutes to ensure the chicken is cooked through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.