Description

This quick and flavorful Southwestern Chicken and Black Bean Skillet is perfect for busy weeknights. Packed with protein, veggies, and bold spices, it’s a one-pan meal that’s ready in just 15 minutes. Serve it on its own, over rice, or with warm tortillas for a hearty and satisfying dinner.

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn (or canned, drained)
1 cup diced tomatoes (canned or fresh)
1/4 cup chopped red onion
1/2 cup shredded cheddar or Mexican-blend cheese
2 tablespoons chopped fresh cilantro (optional)

Lime wedges, for serving

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Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces and season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Cook the chicken for 5–6 minutes, stirring occasionally, until browned and cooked through.
Add the black beans, corn, diced tomatoes, and red onion to the skillet. Stir well to combine.
Cook for another 4–5 minutes, until everything is heated through and the flavors have blended.
Sprinkle shredded cheese over the top and cover for 1–2 minutes until melted.

Garnish with chopped cilantro and serve with lime wedges.

Notes

Make it spicy by adding chopped jalapeños or a pinch of cayenne pepper.
Serve with rice, quinoa, or inside warm tortillas for a fuller meal.

This dish stores well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 345
Sugar: 3g
Sodium: 480mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 32g
Cholesterol: 80mg