Chicken and Black Bean Burrito Skillet
This healthy, one-skillet chicken dish can be on the table in just 30 minutes, so it is
perfect for those busy weeknights when you’re tempted to grab some takeout. To
round out the meal, try pairing this dish with refried beans, steamed
brown rice, or a fresh green salad.
Prep time: 10 minutes
Cook time: 20 minutes
1 T. extra virgin olive
½ medium red onion, diced
2 red or green bell peppers, diced
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
1 t. ground cumin
1 t. smoked paprika
1 t. Mexican oregano
½ t. chipotle powder
1 14-oz. can black beans, rinsed and drained
1 c. frozen corn
½ c. fresh cilantro, roughly chopped, divided
2 T. fresh lime juice
Optional, to serve:
½ c. Monterey Jack, shredded
1 large avocado, chopped
1 large lime, sliced into 8 wedges
1. Heat olive oil in a large skillet over medium-high
heat. Add onion and peppers and season with salt and black pepper, to taste.
Cook, stirring occasionally until the veggies are soft and slightly
caramelized, around 7-8 minutes.
2. Add chicken, ground cumin, smoked paprika, Mexican
oregano, and chipotle powder and cook, stirring occasionally, until the chicken
is lightly browned on all sides, around 3-4 minutes. Season with additional
salt and black pepper, to taste.
3. Stir in black beans and frozen corn. Cook, stirring
once or twice until everything is warmed through, around 6-8 minutes. Taste
and adjust seasonings, as desired.
4. Remove from heat and stir in half of the fresh
cilantro and lime juice. If using, sprinkle cheese on top and cover with until
cheese melts. Serve immediately topped with remaining cilantro, chopped avocado,
and fresh lime wedges, if desired. Enjoy!