Fiesta Chicken and Black Beans

Turn boneless, skinless chicken breasts into a vibrant, 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.

• Preparation Time: 10 mins
• Total Time: 10 mins

Ingredients

• ½ cup fresh corn kernels
• ½ red onion, finely chopped
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons GOYA® Extra Virgin Olive Oil, divided
• 4 (5 ounce) boneless, skinless chicken breast fillets
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• ½ red bell pepper, finely chopped
• 1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
• 1 avocado, finely chopped
• 1 tablespoon GOYA® Lemon Juice

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with Adobo seasoning. Cook chicken in hot oil, flipping once, until golden brown on both sides and cooked through, 5 to 7 minutes. Transfer chicken to a plate; tent with foil to keep warm.

Step 2

Heat remaining 1 tablespoon oil in the skillet; add onions and peppers. Cook and stir 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.

Step 3

Divide chicken among 4 serving plates; top with black bean mixture. Serve warm.