| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- Two 8-ounce boneless, skinless chicken breasts, such as Good & Gather™ All Natural Boneless Skinless Chicken Breast, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 3 scallions, thinly sliced, white and green parts separated
- One 4.5-ounce can mild green chiles
- 1 tablespoon chili powder
- One 15-ounce can black beans, drained and rinsed
- One 10-ounce package baby spinach
- 1 medium ear corn, kernels cut from the cob
- 1/2 cup jarred salsa, plus more for garnish, optional
- 8 ounces shredded Cheddar (about 2 cups), such as Good & Gather™ Shredded Sharp Cheddar Cheese
- Optional garnishes: fresh cilantro, sour cream or yogurt and hot sauce
- Warm tortillas, for serving
Instructions
- Heat the oil in a large cast-iron skillet over medium heat. Add the chicken, season generously with salt and pepper and cook, stirring often, until light golden, about 5 minutes. Add the garlic and scallion whites and cook, stirring occasionally so the garlic doesn’t burn, until the garlic and scallions are softened, about 2 minutes.
- Stir in the green chiles and chili powder and cook for 1 minute. Stir in the black beans, spinach and corn. Top skillet with a lid and let the spinach wilt slightly, about 1 minute. Uncover and season with salt and pepper and stir in the salsa. Increase the heat to medium high and cook, stirring occasionally, until the spinach is completely wilted and the sauce gently simmers, 5 to 7 minutes.
- Top the chicken mixture with the Cheddar, then cover and cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnishes such as cilantro, sour cream, more salsa or hot sauce. Serve from the skillet with warm tortillas.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 384 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 34 g |
| Cholesterol | 94 mg |
| Sodium | 723 mg |
| Serving Size | 1 of 6 servings |
| Calories | 384 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 34 g |
| Cholesterol | 94 mg |
| Sodium | 723 mg |
Reviews
I tripled this recipe with the intent of having leftovers another night this week but we liked it so much there is less leftover than I expected.
I did stray from the recipe in a few respects that I will mention. 1) I used a whole white onion rather than scallions; 2) I liberally added a good amount of garlic; 3) I used fat free refried beans instead of black beans; 4) I used Monterey Jack cheese instead of cheddar; and 5) I didn’t have salsa so I used some chicken stock for liquid.
(I made these substitutions because these are the ingredients I had on hand.)
The spice level was good; not too spicy for my mother who likes mild spices, and it offered enough heat for my husband, who enjoys “Thai spicy.”
We will certainly make this recipe again!
This was OK. Nothing to special. If was fine and it was eat all up with no rave reviews.
Said that they would eat it again but not to go out of my way.
It just seemed to fall a little bit flat.
Said that they would eat it again but not to go out of my way.
It just seemed to fall a little bit flat.