Skinny Mexican Chicken Skillet – EASY, ready in 20 minutes, and is a skinny recipe that keeps you full and satisfied!! A great Mexican-inspired meal that’s naturally gluten-free and is a flavor FIESTA in your mouth!! This easy skillet is ready in 20 minutes, full of Mexican-inspired flavors and ingredients, and as a bonus, it’s … [LINK]
Servings:4 | Calories:396 | Total Fat:15g | Chol:91mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
Sat Fat 2g
Total Carb 27g
40% Boneless skinless chicken breast
24% Black beans
23% Olive oil
10% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3 tablespoons olive oil 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces 1 large / extra-large red bell pepper, diced small 1 medium sweet Vidalia or yellow onion, diced small one 4 ounce can diced green chiles (I used fire-roasted) 3 to 5 cloves garlic, finely minced or pressed 2 to 3 teaspoons cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper pinch cayenne pepper, optional and to taste one 15 ounce can black beans, drained and rinsed (I used no-salt added) 1 to 1.5 cups corn (I used frozen; you can add it directly to the skillet from the freezer) 2 tablespoons green onions fresh cilantro, for garnishing
Directions : View recipe directions on averiecooks.com