Name: Southwest Skillet Chicken with Beans and Corn
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts -; 1 1/4 teaspoon kosher salt -; 1 teaspoon ground cumin -; 3/4 teaspoon chili powder -; 1/2 teaspoon freshly ground black pepper -; 1/2 tablespoon granulated sugar -; 1/2 teaspoon ground coriander -; 1/2 teaspoon smoked paprika -; Zest from 2 limes -; 1 1/2 tablespoons lime juice, from about half a lime -; 2 cloves garlic, minced -; 2 tablespoons vegetable oil -; 2 teaspoons vegetable oil -; 1 medium green pepper -; 1 medium red pepper -; 1/2 medium yellow onion -; 1 cup frozen corn -; 1 (15-ounce) can black beans, drained and rinsed -; Cilantro for garnish (optional) -

Southwest Skillet Chicken with Beans and Corn

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Southwest Skillet Chicken with Beans and Corn

1. 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts -

2. 1 1/4 teaspoon kosher salt -

3. 1 teaspoon ground cumin -

4. 3/4 teaspoon chili powder -

5. 1/2 teaspoon freshly ground black pepper -

6. 1/2 tablespoon granulated sugar -

7. 1/2 teaspoon ground coriander -

8. 1/2 teaspoon smoked paprika -

9. Zest from 2 limes -

10. 1 1/2 tablespoons lime juice, from about half a lime -

11. 2 cloves garlic, minced -

12. 2 tablespoons vegetable oil -

13. 2 teaspoons vegetable oil -

14. 1 medium green pepper -

15. 1 medium red pepper -

16. 1/2 medium yellow onion -

17. 1 cup frozen corn -

18. 1 (15-ounce) can black beans, drained and rinsed -

19. Cilantro for garnish (optional) -

How to cook deliciously - Southwest Skillet Chicken with Beans and Corn

1. Stage

Label the bag: Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.

2. Stage

Combine the ingredients: Roll down the opening of the bag a little just so you don’t accidentally get raw chicken juices on the outside or the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil. Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

3. Stage

Lay the chicken flat in the freezer and freeze for up to 6 months: Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.

4. Stage

Thaw the chicken before cooking: First thing in the morning, take the chicken out of the freezer and it put in the refrigerator. It will be ready to cook by the end of the day.

5. Stage

Prepare the vegetables: Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.

6. Stage

Cook the chicken: Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.

7. Stage

Add the vegetables: Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes. Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes. Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when you slice open a breast and the juices run clear.

8. Stage

Serve: Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper. Garnish with minced cilantro and serve with cooked rice or tortillas .