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.
Level: | Easy |
Total: | 30 min |
Prep: | 10 min |
Cook: | 20 min |
Yield: | 4 servings |
Ingredients
- 2 tbsp. GOYA® Extra Virgin Olive Oil, divided
- 4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1/2 red onion, finely chopped (about 3/4 cup)
- 1/2 red bell pepper, finely chopped (about 1/2 cup)
- 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
- 1/2 cup fresh corn kernels
- 1 avocado, finely chopped (about 1 cup)
- 1 tbsp. GOYA® Lemon Juice
- 1 tbsp. finely chopped fresh cilantro
Instructions
- 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, 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.
- 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 634 |
Total Fat | 20 g |
Saturated Fat | 4 g |
Carbohydrates | 32 g |
Dietary Fiber | 11 g |
Sugar | 3 g |
Protein | 79 g |
Cholesterol | 228 mg |
Sodium | 298 mg |